Recipe summary
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.
Preparation time:
30 minutes
Cooking time:
55 minutes
Yield:
6-8
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
-
1/2
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)