Ingredients
3 large onions, finely chopped3 medium sweet red peppers, finely chopped1/3 cup butter, cubed18 medium garlic cloves, minced, divided1 tablespoon celery salt1 tablespoon coarsely ground pepper3 pounds russet potatoes, peeled and shredded1-1/2 cups grated Parmesan cheese1-1/2 cups shredded cheddar cheese1 cup shredded part-skim mozzarella cheese1 cup all-purpose flour3/4 cup sour creamCanola oil for fryingMinced fresh parsley
Preparation
In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer.
Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well.
Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.
