4 large red potatoes, washed and peeled nand quartered
1 medium onion
1 shallot
4 cloves garlic
3 tablespoons fresh rosemary, chopped
1 tbsp. salt
4 tsp. fresh ground pepper
additional salt and pepper to taste
8 tbsp. almond flour or all-purpose flour
2 eggs
Oil for frying
Instructions
Soak the figs in the wine for at least 20 minutes.
Drain the figs and chop them finely. In a small bowl, mix the figs with the chopped shallot and goat cheese. Set the bowl aside.
In a food processor fitted with a shredding disc, grate the potatoes, onions, garlic and shallot.
Rinse and drain the grated potato mixture. Squeeze out all of the liquid.
Transfer to a large mixing bowl.
Mix the rosemary, salt, pepper, egg and flour into the potato mixture.
Heat about a ½ an inch of oil in a large frying pan.
Form the potato mixture in to a small thin patty in your hand and place a tablespoon or so of goat cheese filling in the middle. Cover it with a small thin layer of potato mixture and seal along the edges.
Fry in the oil until browned and crisp on both sides.
Drain on a cooling rack or paper towels.
Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/12/rosemary-fig-goat-cheese-latkes.html