Crispy-Creamy Latkes with Caramelized Onions & Comte
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- Ingredients:
- 1 Tbsp. butter
- 2 2/3 Tbsp. canola or vegetable oil
- 2 tsp. packed brown sugar
- 1 1/2 tsp. salt, divided
- 3/4 tsp. ground black pepper, divided
- 2 Tbsp. good quality port or balsamic vinegar
- 2 large baking potatoes, about 1 1/2 lbs.
- 1 cup pre-shredded carrots
- 1 large egg white
- 9 oz. Charles Arnaud Comte cheese, shredded, divided (2 1/2 cups)
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Direction:
- Heat butter and 2 tsp. of the oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally, until softened, 10 minutes. Stir in brown sugar, 1/2 tsp. salt and 1/4 tsp. pepper. Cook until golden brown, stirring more frequently to prevent sticking, 8 minutes. Add the port and cook until liquid has evaporated, 1-2 minutes.
- Meanwhile, peel and shred the potatoes using a mandoline or box grater. Squeeze excess liquid from potatoes and place in a medium bowl. Add carrots, egg white, 1 cup shredded Comte cheese, 1 tsp. salt and 1/2 tsp. pepper; toss until combined.
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Heat 1 Tbsp. of oil in a large nonstick skillet set over medium heat. Using a
scant 1/4 cup each, drop potato mixture into about 8 mounds and flatten slightly
with the back of a spoon to 3" diameter. Cook until golden and crisp on bottom,
about 3 minutes. Flip latkes; top each with 1 Tbsp. Comte cheese, 1 tsp. caramelized
onions and 1 additional tsp. Comte cheese. Cook until latkes are tender and
crisp, 3 minutes more. Serve hot.
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