Cheese & Red Pepper Latkes

• 3 large onions, finely chopped
• 3 medium sweet red peppers, finely chopped
• 1/3 cup butter, cubed
• 18 medium garlic cloves, minced, divided
• 1 tablespoon celery salt
• 1 tablespoon coarsely ground pepper
• 3 pounds russet potatoes, peeled and shredded
• 1-1/2 cups grated Parmesan cheese
• 1-1/2 cups shredded cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• 1 cup all-purpose flour
• 3/4 cup sour cream
• 3/4 cup canola oil
• Minced fresh parsley

1. In a large skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer.
2. Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well.
3. Heat 2 tablespoons oil in a
4. over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Sprinkle with parsley.

onions, sweet red peppers, butter, garlic, celery salt, ground pepper, russet potatoes, parmesan cheese, cheddar cheese, mozzarella cheese, flour, sour cream, canola oil, fresh parsley

Taken from www.tasteofhome.com/recipes/cheese-red-pepper-latkes/ (may not work)