Jonathan Waxman's Red Pepper Latkes

Crispy, golden, and bursting with flavor, Jonathan Waxman’s Red Pepper Latkes take the classic potato pancake to a whole new level. Featuring roasted red bell peppers for a subtle smoky sweetness, these latkes balance the earthy richness of russet potatoes with the savory punch of grated onion. The mixture comes together with a hint of black pepper and a touch of flour, pan-fried to perfection in shimmering vegetable oil. Perfect as an appetizer or a main, these latkes are irresistible when served warm with a dollop of tangy sour cream and a sprinkle of fresh chives. Simple to prepare and packed with vibrant flavor, this unique twist on a beloved tradition is sure to become a new family favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 medium Red bell peppers
• 4 medium Russet potatoes
• 1 large Yellow onion
• 2 whole Large eggs
• 0.5 cup All-purpose flour
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.5 cup Vegetable oil
• 0.5 cup Sour cream (optional for serving)
• 2 tablespoons Chives (optional for garnish)

Directions

Step 1

Roast the red bell peppers over an open flame or under the broiler until their skins are charred and blackened. Place them in a bowl and cover with plastic wrap. Let them cool for 10 minutes, then peel off the charred skin, remove the seeds, and finely dice the peppers.

Step 2

Peel the russet potatoes and grate them using a box grater or a food processor with a shredding attachment. Transfer the grated potatoes into a clean kitchen towel and wring out as much moisture as possible.

Step 3

Grate the onion and combine it with the grated potatoes in a large mixing bowl.

Step 4

In the same bowl, add the diced roasted red peppers, eggs, flour, salt, and black pepper. Mix everything thoroughly until well combined.

Step 5

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Step 6

Scoop about 2 tablespoons of the latke mixture into the hot oil and flatten it gently with the back of a spoon to form a patty. Repeat with more mixture, but do not overcrowd the pan.

Step 7

Fry the latkes for 3-4 minutes on each side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.

Step 8

Repeat with the remaining latke mixture, adding more oil to the skillet as needed.

Step 9

Serve the red pepper latkes warm, topped with sour cream and a sprinkle of chives if desired.

Nutrition Facts

Serving size	(1485.2g)

Amount per serving	% Daily Value*
Calories	2304.3

Total Fat 135.9g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 67.2g
Cholesterol 432mg	0%
Sodium 3831.1mg	0%
Total Carbohydrate 232.8g	0%
Dietary Fiber 21.6g	0%
Total Sugars 26.9g
Protein 46.4g	0%

Vitamin D 80IU	0%
Calcium 339.5mg	0%
Iron 14.5mg	0%
Potassium 4977.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 7.9%

Carbs: 39.8%