Rosemary garlic latkes with crunchy scallions

• Vegetarian

• Produce

  • 5 cloves Garlic
  • 10 Rosemary, fresh leaves
  • 1 lb Russet potatoes
  • 5 Scallions

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on savorytooth.com

Description

Directions

• Shred potatoes using either a food processor or a hand grater. Place the potato shreds in cheese cloth, and squeeze out any excess liquid. Place these potato shreds in a mixing bowl.
• Add these ingredients to the same mixing bowl: scallions, garlic, rosemary, egg, flour, Parmesan cheese, salt, and pepper. Mix the ingredients well. Roughly divide the mixture in half, and then divide each half into thirds so you end up with 6 piles. This will give you an idea of how much mixture to form for each of the 6 latkes.
• Heat olive oil in a large shallow pan over medium heat. Scoop up a pile of potato mixture and roughly form in the shape of a patty and place it on the pan. Each latke will hold its shape once heated. Repeat for all six latkes.
• Cook each side of the latke until crisp and browned to your liking, at least 5 minutes per side. You can press down on each latke with a spatula to give it a nice sear. Serve immediately.

Nutrition