Parmesan Reggiano Latke


  1. Strain the potatoes in cheesecloth to remove as much moisture as possible. 
  2. In a mixing bowl combine the above ingredients and refrigerate for 1 hour. 
  3. Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.


  • 3 Nature's Best Dairy® Egg(s), beaten
  • 3 tbsp flour, all-purpose
  • 1 cup Piancone® Oil, Olive, Extra Virgin
  • 1/4 cup Peak Fresh Produce® Onion(s), grated
  • 1 cup Roma® Cheese, Parmesan
  • 2 cup Peak Fresh Produce® Potato(es), shredded
  • 1 tsp salt, kosher