Latkes, tomatoes, and cheese, oh my! These Caprese latkes will make you feel like you are dining in Italy, with a crispy, cheesy, and savory taste you can serve any time of day.
Caprese Latkes: Potato Pancakes with Cheese
Servings
10 Servings
Ingredients
- 2 large baking potatoes about 3 pounds, peeled and shredded
- 1 large onion shredded
- 2 large eggs lightly beaten
- ¼ cup matzoh meal
- 1 teaspoon kosher salt
- Canola oil for frying
- ⅓ cup balsamic vinegar
- 2 tablespoons sugar
- 2 7-ounce balls fresh mozzarella, cut into ¼-inch thick slices
- 2 medium red tomatoes cut into ¼-inch thick slices
- 1 bunch fresh basil
- ¼ cup extra virgin olive oil
- Freshly ground black pepper
Instructions
- In a large bowl, stir together potatoes, onions, eggs, matzah meal, and salt.
- Line a baking sheet with two layers of paper towels. Heat enough oil to reach a depth of about 1/4-inch in a large skillet over medium-high heat.
- Form potato mixture into 3-inch round latkes, and fry in batches until browned and crisp, 4 to 6 minutes per side. Transfer to prepared pan. Continue making latkes with remaining mixture.
- While latkes cook, combine vinegar and sugar in a small saucepan; bring to boil over medium heat. Reduce to simmer; cook until reduced and thickened, 10 to 12 minutes.
- To assemble, place each latke on a small plate. Top each with one slice mozzarella, one slice tomato, and leaf or small sprig of basil.
- Garnish with drizzle of reduced balsamic, some evoo, and pepper to taste.
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