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Potato latkes with feta cheese and two onions

Time 50 minutes
Yields Makes 1 1/2 to 2 dozen latkes
Potato latkes with feta cheese and two onions
(Gina Ferazzi / Los Angeles Times)
1

Scrub the potatoes (do not peel) and cut each into 3 to 4 pieces. Place the potatoes in a large microwaveable bowl with the boiling water. Cover the bowl with a microwaveable plate and cook on high for 15 minutes. Remove the soft potatoes and place them in a separate bowl. (If some pieces are not soft, return them to the microwave, cover and cook for an additional 3 minutes.)

2

While the potatoes are cooking, heat a saute pan over medium-high heat until hot. Add the 2 tablespoons of oil, then the red onion and saute until golden, stirring occasionally. Remove from heat and set aside.

3

Wait just until the softened potato pieces are cool enough to handle, then peel the warm pieces. Put the pieces through a ricer, or mash them.

4

To the potatoes, add the sauteed red onion, the green onions, the flour, feta cheese and egg. Mix the latke mixture well with a spoon, adding additional flour as needed to form a slightly tacky base. Season with 1 1/4 teaspoons salt and a heaping one-fourth teaspoon pepper, or to taste. Form the mixture into small latkes, about 2 1/2 inches in diameter.

5

Heat a thin film of oil in a large, nonstick frying pan over medium heat until hot. Fry the latkes, a few at a time, on each side until browned, about 2 minutes per side. Transfer the latkes to a paper towel-lined plate before serving.


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