Molten cheese oozes out of these crisp-on-the-outside, tender-on-the-inside Cheddar and potato latkes, making them more substantial. Don’t skip the step of squeezing the excess liquid from the potatoes and onions; it helps make the latkes crisp. The latkes are also delicious as an appetizer or finger food at a party.–Dina Cheney
LC What To Expect Note
Crisp on the outside, tender on the inside, and pretty damn indulgent through and through. That’s what to expect from these lovely little latkes. Uh, also in terms of what to expect, you may be on the receiving end of some nasty glances or curt remarks if you serve these Cheddar and potato latkes to a kosher crowd come Hanukkah when the table is also laden with beef or chicken, seeing as the dairy renders the meal non-kosher if meat is present. So maybe reserve these as an indulgent weeknight dinner all their own, whether at Hanukkah or any other time of year.
Cheddar and Potato Latkes
- Quick Glance
- 15 M
- 45 M
- Serves 4
- For the brown sugar applesauce
- 5 1/2 cups peeled, coarsely chopped tart apples, such as Granny Smith
- 1/4 cup plus 2 tablespoons apple cider
- 1/4 cup light brown sugar
- 3 tablespoons fresh lemon juice, strained
- 1/4 plus 1/8 teaspoon coarse salt
- For the Cheddar and potato latkes
- 2 pounds baking potatoes (such as Idaho or russet), peeled and grated
- 1 cup finely chopped white onion
- 2 cups grated mild Cheddar
- 1/4 cup all-purpose flour or matzoh meal
- 2 large eggs, beaten
- 1 to 1 1/2 teaspoons coarse salt
- 8 grinds black pepper
- About 1/4 cup plus 1 tablespoon vegetable oil, for frying
- Sour cream, for serving (optional)
- Make the brown sugar applesauce
- 1. Dump the apples, cider, brown sugar, lemon juice, and salt in a medium saucepan. Bring to a boil over medium-high heat and then reduce the heat slightly and simmer, stirring occasionally, until the apples become very soft, 6 to 10 minutes. Remove from the heat.
- 2. Mash the apples with a potato masher or the back of a wooden spoon until the applesauce is the desired consistency. You should have about 2 cups. Cover to keep warm.
- Make the Cheddar and potato latkes
- 3. Dump the grated potatoes and onions in the center of a large, clean kitchen towel. Gather the sides of the towel on top of the potatoes and onions and squeeze the mixture tightly—as tightly as you can—over the kitchen sink to remove any excess liquid. Transfer the grated, drained potatoes and onions to a large bowl and stir in the Cheddar, flour, eggs, salt, and pepper. Toss to combine.
- 4. Heat 1/4 cup oil in a 10-inch sauté pan or cast-iron skillet over medium heat. When the oil is hot, add as many 1/4-cupfuls batter as will comfortably fit, flattening each circle a bit with the bottom of the 1/4-cup measuring cup or a spatula. (Don’t try to fry more than 5 latkes at a time.) Cook until the first side is golden brown and crisp, 2 1/2 to 3 1/2 minutes. Flip and cook the other side until also golden brown and crisp, about another 3 1/2 minutes. Transfer the finished latkes to a paper towel–lined baking sheet. Repeat with the remaining latke batter, not letting the pan go dry (you’ll probably only need another 1 tablespoon oil). You should have about 12 latkes.
- 5. Serve the latkes with the applesauce and sour cream, if desired.