Potato, artichoke and feta cheese latkes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red-skinned potatoes |
| 1 | pack | (9-ounce) frozen artichoke hearts, thawed, diced, patted dry |
| ⅔ | cup | Chopped leek (white and pale green parts only) |
| ½ | cup | Freshly grated Parmesan cheese |
| 1 | large | Egg, beaten to blend |
| 2 | tablespoons | Chopped fresh mint |
| 2 | teaspoons | Dried oregano |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 6 | ounces | Feta cheese, diced |
| 1½ | cup | (about) fresh French breadcrumbs |
| 8 | tablespoons | (about) olive oil |
Directions
This recipe has been sent to you from the web site Epicurious. The URL of the site is
For a nice vegetarian meal, offer these latkes with a Greek salad. Stir chopped fresh mint into yogurt to have with the latkes.
Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
Preheat oven to 325 deg. F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press ½ cup mixture into 3½-inch round. Repeat with remaining mixture.
Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
Makes about 12
Bon Appetit, December 1995.
Posted to JEWISH-FOOD digest V96 #098 From: bgl@...
Date: Sat, 7 Dec 1996 12:43:41 -0500