Can’ stop…won’t stop…frying latkes that is! And dare I say that these caprese latkes are my favorite latke yet?? I thought the hatch chile latkes were out of this world, but it’s that roasted garlic and those charred tomatoes that win me over. Oh and the basil oil, and the burrata! All of it is perfection.
And I’m wondering why my jeans are feeling a bit snug lately, but after all…tis’ the season! The latke frying continues next week into the holiday and I can’t wait! I’ve always wanted to host a Hanukkah party and each year flies by and then comes December again with all the craziness. But finally I asked a few of my girlfriends to stop by for a little celebration. I’m planning on making a little “latke bar”, where they can put their own toppings on and get creative.
And in the spirit of Hanukkah, I wanted one of YOU to feel festive with your Hanukkah party! Remember that adorable latke server I had in my Indian spiced latkes? Well I’ll be giving one away + a driedel set, because what Hanukkah party is complete without a proper gambling game of dreidel!
To enter Giveaway:
1) Head on over to my Instagram (@FerraroKitchen) and look for the caprese latkes pic and follow the instructions.
2) Or go to my Facebook page, look for the latke pic and “like” and comment telling me what your favorite latke combination is!
Giveaway will end Sunday December 6th at 11:59pm EST (Just in time for Hanukkah!)
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 garlic bulb, top cut off
- 3 medium sized potatoes, peeled and cut into chunks
- 1/2 shallot
- 1 egg
- 2 Tb matzo meal
- Salt and pepper, to taste
- Canola or vegetable oil, for frying
- 1-2 tomatoes, cut into 1/2 inch slices
- Buratta cheese
- Few sprigs of fresh Basil
- Olive oil
- First roast the garlic and tomatoes. Wrap the garlic in foil and roast at 400 degrees F until very tender, about 30-4- minutes. On the same baking sheet, place tomato slices on foil lined sheet with a drizzle of oil and roast for about 30-40 minutes. Then remove from oven and allow to cool.
- While the garlic is roasted, soak the potatoes in cold water.
- Then shred the potatoes using either a hand grated or shred blade in a food processor and shred the onion too.
- Take the shreds and place a handful at a time in a clean towel and using that to squeeze as much liquid out of the potatoes as you can so they are very dry.
- Then in a large bowl, add the potatoes and onion, egg, matzo meal, roasted garlic (skin removed) and season with salt and pepper. Mix to combine.
- Bring 1/2 inch of canola oil up to 350 degrees F or until you can test it with a piece of potato and it sizzles. Then use a tablespoon to scoop latkes and carefully placing them in the oil. Use the back of your spoon to gently flatten them out. Fry for about 3-4 minutes or until golden brown and flip to the other side and fry for another 3 minutes.
- Then remove the latkes onto a paper toweled lined baking sheet and sprinkle with salt.
- To make the basil oil, simple add chopped basil and olive oil together into a blender or small food processor and blend together. Set aside.
- To assemble, top latkes with roasted tomato, a dollop of burrata cheese and drizzle with basil oil.
This makes a small batch of latkes (only 6) but can easily be doubled or trippled.