Roasted Garlic Caprese Latkes
Latkes with an Italian twist, these roasted garlic caprese latkes are topped with charred tomato, creamy burrata and finished with a bright basil oil.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Jewish
Keyword: caprese latkes, garlic potato latkes
Servings: 8 latkes
Calories: 260kcal
Cost: $10
Toppings
- 1-2 vine ripened tomatoes cut into ½-inch slices
- 1-2 balls of burrata cheese roughly torn
- 1 cup fresh basil leaves
- ½ cup Olive oil + more if needed
Roast the Garlic and Tomatoes
Preheat the oven to 400 degrees Fahrenheit and wrap the garlic in foil and place on a baking sheet. Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.
Roast the garlic for 20 minutes, then at the 20-minute mark, add the tomato slices to the baking sheet and drizzle with a bit of olive oil.
Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.
Make the Latkes
Shred the potatoes and shallot using either a hand grated or shred blade in a food processor.
Transfer the shredded potato and shallot to a clean kitchen towel and squeeze most of the liquid out. Add the potato mixture to a bowl along with the eggs, matzo meal and squeeze out the roasted garlic cloves. Season with salt and pepper and mix everything well.
To a wide pan, pour in enough vegetable oil to completely cover the bottom of the pan and up ½ an inch. Bring the heat up to medium-high and once the oil reaches 350 degrees Fahrenheit, fry 3-4 tablespoon sized latkes on the first for 3-4 minutes until golden brown, then flip over and fry for another 3 minutes.
As you fry the latkes in batches, transfer the latkes onto a paper toweled lined baking sheet and sprinkle with salt.
Assemble the Caprese Latkes
- Use the larger grates on the hand grater or shred attachment of the food processor.
- Squeeze most of the moisture out of the potatoes is very important so the potatoes fry-up well and not get soggy.
- If making the potatoes ahead, soak the peeled potatoes in a bowl of cold water.
- Don't overcrowd the pan when frying, as you add the latkes, the oil temperature decreases. I suggest 3-4 latkes depending how wide your skillet is.
Calories: 260kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg