Potato Latkes with Roasted Tomatoes, Zucchinis and Fried Eggs

3 Ratings
  • prep time 30 min
  • total time 85 min
  • serves 6-8
Potato Latkes with Roasted Tomatoes, Zucchinis and Fried Eggs

Chuck Hughes' delicious potato latkes are golden and crispy on the outside and soft and tender on the inside; garnished with perfectly roasted tomatoes, zucchinis, ricotta cheese and fried eggs.

European, Fall, Potatoes, Side, Vegetarian


Ingredients

Tomato Stock

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1 tablespoon of olive oil (15 ml)

12 large tomatoes, halved

3 heads garlic, halved

3 tablespoons Ketchup (45 ml)

3 bunches of basil

1 bunch of parsley

1 tablespoon peppercorn (15 ml)

Water (enough to cover)

Roasted Tomatoes

2 tablespoons of olive oil (15 ml)

2 cups cherry tomatoes (500 ml)

4 sprigs of thyme

Salt and pepper

Zucchini

2 tablespoons of olive oil (30 ml)

2 zucchinis, brunoise

1 shallot, finely chopped

1 cup tomato stock (250 ml) (check out Chuck’s recipe)

2 tablespoons butter (30 ml)

A bunch of parsley, chopped

A bunch of chive, finely chopped

Salt and pepper

Latkes

4 to 6 Yukon Gold potatoes, cooked but al dente

1 onion, finely chopped

2 eggs, beaten

½ cup chives, finely chopped (125 ml)

1 teaspoon cayenne (5 ml)

Salt and pepper

Canola or olive oil for frying

Garnish

4 fried eggs, sunny side up

1 cup soft ricotta cheese (250 ml)

Directions

Tomato Stock

1. In a stockpot, sauté the onions, garlic, celery and carrots in olive oil on medium high heat. Add garlic, tomatoes, ketchup and peppercorns. Top with water. Add herbs. Let simmer on low heat for about 45 minutes. Strain and keep aside.

Roasted Tomatoes

1. Preheat oven to 350 F (180 C). Lay the tomatoes on a baking tray with parchment paper. Drizzle with olive oil, add herbs and season with salt and pepper. Bake for 45 minutes. Remove, let cool, and set aside.

Zucchini

1. In a pan, sauté the zucchinis and shallots in olive oil for about 2 minutes. Season with salt and pepper. Add the tomato stock and continue cooking for about 2 minutes. Add butter, and then herbs. Set aside.

Latkes

1. Coarsely grate potatoes into a large bowl of cold water. Drain and spread grated potatoes and onion on a kitchen towel and roll up. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in the eggs and chives. Season with salt, pepper and cayenne. Make patties with the potato mixture.

2. Heat oil in a non-stick skillet over moderately high heat until hot but not smoking. Working in batches, if necessary, cook the latkes on both sides for 2 minutes or until golden brown. Continue cooking in the oven for about 5 minutes. For serving: Garnish with a scoop of ricotta cheese, roasted tomatoes, fried egg and zucchinis.

Garnish

See more: European, Fall, Potatoes, Side, Vegetarian

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