Cheesy Potato Latkes

Take your classic potato latke and make it sing, by adding a mature strong flavoured hard cheese. I use Mature Cheddar, but feel free to experiment with alternatives and create a new Chanukah tradition, that you will come back to every year.

  • 900g baking potatoes, peeled and grated
  • 1 large brown onion, finely chopped
  • 200g mature cheddar, grated
  • 30g plain flour or matzah meal
  • 2 large eggs
  • 1 1/2 teaspoons kosher salt
  • ½ teaspoon ground black pepper 
  • About 1/4 cup plus 1 Tbs. vegetable oil, for frying

Place the grated potatoes and onions on a large, clean tea towel. Gather the sides into the middle, roll up the towel, and squeeze the mixture over the sink to remove any excess liquid. Transfer the grated, drained potato-onion mixture to a large bowl, and stir in the cheddar, flour, eggs, salt, and pepper.

Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop about a tablespoon of the mixture into a skillet and spread in to rounds. Fry until golden, about 5 minutes per side. Flip and cook the other side until also golden brown and crisp, about another 4-5 minutes. Transfer the finished latkes to a paper towel–lined baking sheet. Repeat with the remaining latke batter, not letting the pan go dry of oil.

Serve with Applesauce

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