These zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers.

Ingredients

• 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
• canola oil for frying
• minced fresh parsley

Directions

1. 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.
2. Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well.
3. 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.