Cheesy Potato Latkes
Crispy potato latkes made with shredded potatoes, onion, and melted cheese. Golden brown and perfect for dipping in sour cream.
9
Servings 9
Ingredients:
- 1 lb. Russet Potatoes washed and peeled
- ½ cup grated Onion white or yellow
- ½ cup grated Prairie Farms Colby Jack Cheese
- 1 Large Egg whisked
- ¼ cup All-Purpose Flour
- 1 tsp. Kosher Salt
- ½ tsp. Garlic Powder
- ½ tsp. cracked Black Pepper
- Vegetable Oil for cooking
- Prairie Farms All Natural Sour Cream for serving
Directions:
- Line a large rimmed baking sheet with paper towels. Place wire racks on top of paper towels and set aside.
- Wash and peel potatoes, then grate them using the large holes of a box grater. Combine grated potatoes and onion in a clean, thin kitchen towel. Squeeze out as much liquid as possible, then transfer them to a large mixing bowl.
- Add Colby Jack cheese, whisked egg, flour, salt, garlic powder, and black pepper to bowl. Stir until evenly combined.
- Add about a quarter inch of oil to a large skillet and heat over medium heat.
- Once oil is hot, drop large spoonfuls of potato mixture (about 3-4 tbsp. each) into pan, cooking 3-4 latkes at a time, leaving space between them. Gently flatten each portion into a disc.
- Cook for about 2-3 minutes per side, flipping once, until golden brown and crispy.
- Transfer cooked latkes to wire racks on prepared baking sheet and immediately sprinkle each with a pinch of salt.
- Repeat with remaining potato mixture.
- Serve hot with sour cream for dipping, and enjoy!
Notes
Keep an eye on oil temperature. If latkes are browning too quickly, turn the heat down slightly to ensure they cook through evenly.