Caprese Latkes

• 2 large baking potatoes (about 3 pounds), peeled and shredded
• 1 large onion, shredded
• 2 large eggs, lightly beaten
• ¼ cup matzah meal
• 1 teaspoon kosher salt
• Canola oil for frying
• ⅓ cup balsamic vinegar
• 2 tablespoons sugar
• 2 (7-ounce) balls fresh mozzarella, cut into ¼-inch thick slices
• 2 medium red tomatoes, cut into ¼-inch thick slices
• 1 bunch fresh basil
• ¼ cup olive oil
• Freshly ground black pepper

In a large bowl, stir together potatoes, onions, eggs, matzah meal, and salt.  Line a baking sheet with two layers of paper towels.  Heat enough oil to reach a depth of about 1/4-inch in a large skillet over medium-high heat. Form potato mixture into 3-inch round latke, and fry in batches until browned and crisp, about 4 to 6 minutes per side. Transfer to prepared pan.  Continue making latkes with remaining mixture.  Meanwhile, combine vinegar and sugar in a small saucepan and bring to a boil over medium heat. Reduce to simmer, and cook until reduced and thickened, about 10 to 12 minutes. To assemble, place each latke on an appetizer plate. Top with one slice mozzarella, one slice tomato, and a leaf or small sprig of basil. Garnish with a drizzle of reduced balsamic, some olive oil, and pepper to taste. As published in Joy of Kosher with Jamie Geller (Chanukah 2011) - Subscribe Now