Garlic Parmesan Potato Latkes
Garlic Parmesan Potato Latkes. As a terrific side dish or with a weekend brunch, nothing beats these flavourful crispy potato pancakes.
These crispy fried potato latkes have been a popular side dish at our house for many years. It's a great recipe just plain or to experiment with by adding such things chopped onions or fresh herbs.
My personal favourite is the garlic and parmesan version shown. It's a great side dish that we serve with grilled steak, chicken or pork chops or even as an addition to a quick supper with some leftover ham or chicken.
Two thumbs up from the kids on this recipe too; they love 'em.
This recipe dresses up nicely as a great hors d'ouevre as well. A bite sized latke with a dollop of sour cream and topped with smoked salmon, prosciutto, roasted garlic, finely chopped spicy sausage or even caviar can make quite the impressive little nibble.
Brunch is a big thing at out house too and we often serve them as part of it or as part of "Breakfast for Dinner" another family tradition around here. Here you can see we've served them with scrambled eggs and some quick cooked fresh tomato compote.
The tomato compote is a quickly sautéed chunky sauce that takes just minutes to prepare. You can find the Tomato Compote recipe here. The compote can be made with crushed chili paste or chili flakes if you like a little spice. If you don't, it's easily omitted.
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Garlic Parmesan Potato Latkes
Garlic Parmesan Potato Latkes - as a terrific side dish or with a weekend brunch, nothing beats these flavourful crispy potato pancakes.
Ingredients
- 4 cups grated potato
- 1 clove garlic, very finely minced
- ½ cup freshly grated Parmesan
- Salt and Pepper to season
- 1 beaten egg
- 3 tablespoons flour
- a little canola oil for frying
Instructions
- Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.
- Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat.
- Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. You can make them thinner if you prefer. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side.
- Drain on paper towels. Serve with sour cream and chopped green onions.
Nutrition Information
Yield
8Serving Size
8 large latkesAmount Per Serving Calories 155Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 130mgCarbohydrates 21gFiber 2gSugar 1gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Preparé los fritos acompañados de ensaladas varias. En chile estamos en verano así es que fue una buen elección para almorzar. Muy ricos y rápidos de preparar. Agradezco la publicación. Sigo tu sitio hace ya 2 años y lo encuentro estupendo. Te felicito, saludos
I prepared the fried foods with various salads. It's summer here in Chile, so it was a great choice for lunch. They were delicious and quick to make. Thank you for the post. I've been following your site for two years now and I think it's fantastic. Congratulations! Best regards.
what type of potato would you recommend ?
Russets
Love these, never thought of doing parmesan
which type of taters russets, reds or Yukon's? or does it matter!
I mostly use russets.
I’m going to make these for supper. Looks so good. Yum
Can these be made in the air fryer?
Never tried that.
Great recipe as always from your site!!
Had a similar recipe years ago I’ve been trying to find… grated potatoes were rinsed in ice water, squeezed out and added to a flour, salt, baking powder mix moistened with beer.
Fried in oil, they puffed up a bit, sprinkled with garlic salt and served with various dips was a knockout Friday nights after the long work week.
Any ideas???
Cheers!
Can these be frozen?
I've never tried.
I made these and added some chives and they turned out wonderful. Just reminded me of my grannie's (from Change Islands) homemade tater tots (which she called potato puffs) back in the day.
Barry, your presentation and photography are OUTSTANDING!!!!! (mind you, of course, all of your recipes are out of this world!). Why don't you have your own cooking show? I never thought of adding garlic and parmesan to Latkes, because I ususally serve them with breakfast. What a great idea as an accompaniment for lunch or dinner! Another WONDERFUL recipe, Barry! Thank you for sharing all your tips too. I look forward everyday for your "Rock Recipes" email.
Thanks so much!