Chuck Hughes' delicious potato latkes are golden and crispy on the outside and soft and tender on the inside. They're garnished with perfectly roasted tomatoes, zucchini, ricotta cheese and fried eggs.
Recipe courtesy of Chuck Hughes
Print
Total:
2 hr 35 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 35 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Tomato Stock:
  • 1 tablespoon/15ml olive oil
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 3 tablespoons/45ml ketchup
  • 1 tablespoon/15ml peppercorns
  • 12 large tomatoes, halved
  • 3 heads garlic, halved horizontally
  • 3 bunches fresh basil
  • 1 bunch fresh parsley
Roasted Tomatoes:
  • 2 cups/500ml cherry tomatoes
  • 1 tablespoon/15ml olive oil
  • 4 fresh thyme sprigs
  • Salt and freshly ground black pepper
Zucchini:
  • 2 tablespoons/30ml olive oil
  • 2 zucchini, cut into very small dice
  • 1 shallot, finely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons/30ml butter
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh parsley, chopped
Latkes:
  • 4 to 6 Yukon gold potatoes, cooked until tender but still firm
  • 1 onion, finely chopped
  • 1/2 cup/125ml finely chopped fresh chives
  • 2 eggs, beaten
  • 1 teaspoon/5ml cayenne
  • Salt and freshly ground black pepper
  • Canola or olive oil, for frying
Serving:
  • Soft ricotta cheese
  • Fried eggs, sunny-side up

Directions

Watch how to make this recipe.

For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.

For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.

For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.

For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.

Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.

Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

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