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Potato Latkes w/Goat Cheese (D)
Source: Real Simple Magazine, December, January issue
Serves: 24

2 eggs
3-1/2 ounces goat cheese, softened
2 tablespoons all purpose flour
1/4 cup reduced fat milk
1/3 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 Yukon gold potatoes, peeled and coarsely grated
6 scallions, thinly sliced
2 tablespoons olive oil
1 cup creme fraiche or sour cream

In large bowl, whisk together the eggs, cheese, flour, milk, salt and pepper (it may be slightly lumpy). Add the potatoes and all but 3 tablespoons of the scallions and mix well.

Heat half the oil in an 8" to 10" nonstick skillet over medium heat. Add half the potato batter and spread it evenly with a spatula. Cook until golden brown, shaking the pan occasionally to prevent sticking, about 15 minutes.

Place a dinner plate over the skillet and invert both so the potato cake falls, cooked-side up onto the plate. Slide the cake back in the pan and continue cooking until crispy, 10 to 15 minutes.

Remove the cake from the skillet; cover and keep warm at 325°F.

Repeat the process.

Cut each potato cake into 12 wedges, and serve with creme fraiche or sour cream mixed with the remaining sliced scallions.

Note: This can be made 1 day ahead. Cover and refrigerate. Reheat, wrapped in aluminum foil at 450°Fs for aluminum foil at 450°F for 15 to 20 minutes.

Posted by Faygie

Nutritional Info Per Serving: N/A