Cheddar Latkes
Crispy Vegetable Rolls
4 large potatoes, peeled
1 onion
75 mL (3 cup) all-purpose flour
2 mL (2 tsp) baking powder
5 mL (1 tsp) salt
2 mL (2 tsp) pepper
2 eggs, beaten
250 mL (1 cup) Balderson Royal Canadian
2-Year-Old Cheddar, shredded
250 mL (1 cup) sour cream
30 mL (2 Tbsp) fresh chives, finely chopped
Canola oil, for frying
2 medium zucchinis
1 container Fontaine Santé Caramelized Onion Hummus
1 red bell pepper, julienned
1 carrot, julienned
250 mL (1 cup) bean sprouts
Fresh basil leaves
Choice of young shoots
Using a mandolin or small paring knife, slice zucchini
lengthwise very thinly. Spread each slice with 5 ml (1 tsp)
Fontaine Santé Caramelized Onion Hummus.
Using large holes on box grater or in food processor, shred
potatoes and onion. Remove excess moisture using a cheese
cloth. Transfer potato mixture to a large bowl and stir in
eggs. In a bowl, whisk together flour, baking powder, salt and
pepper until combined. Add to the potato mixture and fold in
half of the Balderson Royal Canadian 2-Year-Old Cheddar.
At one end of each slice, place julienned vegetables,
bean sprouts and basil. Roll, then cut off protruding
vegetables from one side to help steady rolls on the
serving platter. Serve, garnished with a few shoots.
SERVES
Preheat oven to 220 C (425 F). Pour enough oil into large
non-stick skillet to cover bottom of pan; heat over medium
heat. Scoop 60 mL (4 cup) of batter into pan; flatten with
back of spoon to form 10 cm (4 in.) rounds. Cook latkes for
2 to 3 minutes per side or until golden brown and crisp
around edges, wiping pan and adding more oil as needed.
Transfer to paper towel-lined tray. Transfer latkes to large
unlined baking sheet. Sprinkle tops
with remaining cheese; bake for 3 to
5 minutes or until cheese is melted
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and latkes are heated through. Serve
latkes with dollop of sour cream and
sprinkle of chives.
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SERVES
4-6
BALDERSON
FONTAINE SANTÉ
ROYAL CANADIAN
CARAMELIZED
2-YEAR-OLD CHEDDAR
ONION HUMMUS
Itm. 88964
Itm. 217018
