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.

Ingredients

Tomato Stock

• 1 unit onion, chopped
• 2 unit celery stalks, chopped
• 2 unit 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)
• unit Water (enough to cover)

Roasted Tomatoes

• 2 tablespoons of olive oil (15 ml)
• 2 cups cherry tomatoes (500 ml)
• 4 sprigs of thyme
• unit Salt and pepper

Zucchini

• 2 tablespoons of olive oil (30 ml)
• 2 unit zucchinis, brunoise
• 1 unit shallot, finely chopped
• 1 cup tomato stock (250 ml) (check out Chuck’s recipe)
• 2 tablespoons butter (30 ml)
• unit A bunch of parsley, chopped
• unit A bunch of chive, finely chopped
• unit Salt and pepper

Latkes

• unit 4 to 6 Yukon Gold potatoes, cooked but al dente
• 1 unit onion, finely chopped
• 2 unit eggs, beaten
• 1/2 cup chives, finely chopped (125 ml)
• 1 teaspoon cayenne (5 ml)
• unit Salt and pepper
• unit Canola or olive oil for frying

Garnish

• 4 unit fried eggs, sunny side up
• 1 cup soft ricotta cheese (250 ml)