Parmesan Reggiano Latke
Parmesan Reggiano Latke
Directions
- Strain the potatoes in cheesecloth to remove as much moisture as possible.
- In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
- Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
