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.
Servings: 8 latkes
Calories: 260kcal
Cost: $10
Equipment
Ingredients
Latkes
- 1 garlic bulb top cut off
- 4 russet potatoes peeled and cut into chunks
- 1 shallot
- 2 eggs
- ½ cup matzo meal
- Salt and pepper to taste
- Vegetable oil for frying
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
Instructions
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.
Make the Basil Oil
- Add the chopped basil and olive oil to a blender or small food processor and blend until well combined, then set aside.
Assemble the Caprese Latkes
- Top latkes with 1-2 slices of roasted tomato and a dollop of burrata cheese. Drizzle with the basil oil and enjoy.
Notes
- 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.
Nutrition
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