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Potato Latkes with Goat Cheese and Pomegranate Arils

Potato Latkes with Goat Cheese and Pomegranate Arils
Servings:
12
Total Time:
30 minutes

Ingredients

Nonstick aluminum foil
2 teaspoons fresh mint, finely chopped
8 oz Deli goat cheese log (optional)
1 tablespoon honey
6 large Yukon Gold potatoes
1 large yellow onion
2 large eggs (or 1/2 cup egg substitute)
1/4 cup potato starch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons canola oil
1 (4.4-oz) package pomegranate arils

Steps

  1. Preheat oven to 250°F. Line baking sheet with foil. Chop mint. Combine cheese, honey, and mint in small bowl; set cheese topping aside. Shred potatoes and onion with box grater. Mix in large bowl: potatoes, onions, eggs, potato starch, baking powder, salt, and pepper.
  2. Preheat oil in large sauté pan on medium-high 2–3 minutes. Place 4 (1/4 cup) mounds of potato mixture in pan, then spread each into a 3-inch patty; cook patties 2–3 minutes on each side or until golden. Repeat with remaining potato mixture (adding more oil if needed). Arrange cooked latkes in single layer on baking sheet and place in oven to keep warm. Serve latkes with cheese mixture on top, sprinkled with pomegranate arils.

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Nutritional Information

CALORIES (per 1/12 recipe) 210kcal; FAT 8.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 180mg; CARB 30g; FIBER 1.00g; SUGARS 6g; PROTEIN 7g; CALC 4%; VIT A 0%; VIT C 0%; IRON 6%

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