"They tried to kill us, we won, let's eat....their food"......or something like that....
Inspired by the traditional-classic Greek Salad, latkes stuffed with sauteed red onion, tri-color peppers, black olives and feta cheese make an awesome new take on a favorite holiday tradition.
Makes apx. 15-20 large latkes
In a large skillet, saute the red onion, olives, and peppers until the vegetables become tender and the onion is slightly translucent. Set aside.
Beat the eggs together with the Greek dressing mix and pour over the shredded potatoes. Gradually add the remaining ingredients while continuously mixing together. Mix until thoroughly combined.
Heat oil (about 1/4-1/2 cup) in a large skillet (use the one you used to saute the onions and peppers-its already oily/in use) over medium-high heat and allow oil to get very hot. Test to make sure oil is hot enough for frying by dropping in a single potato shred or small piece of onion and noting if it 'sizzles' immediately. Once the oil is at an adequate frying temperature, ladle/scoop the latkes into the pan and press down immediately with a spatula. (Place about 3-4 latkes in a pan- do not overcrowd). Fry on each side until golden brown and firm (about 3-6 minutes). *Frying time varies depending on type of pan used, type of range used, and other conditions. When golden brown and firm/crisp, remove latkes from pan and drain on a paper towel-lined plate. Let rest for a few minutes before serving or freezing for future use.