It’s hard to go wrong when you combine potatoes and cheese, and this recipe is the perfect example of that!
Growing up as a picky eater, one of the surefire ways to get me to eat something was to make sure it had cheese included. Which perhaps is why my mother started making this cheese latke recipe.
It doesn’t hurt that cheese also plays a part in the Hanukkah holiday, when we recall the story of Judith. Judith famously got the Greek general Holofornes drunk on wine and cheese, and then used his inebriated state to chop off his head. Bringing his head back to her people, this helped inspire them to not give up their fight against the Greeks! In Judith’s honor, many have the tradition to include cheese as part of their Hanukkah food festivities.
As an adult, when I started making my mother’s cheese latkes, I made sure to always tell my guests the story of Yehudit, and about my mother making these for me. The recipe is always a hit, and to quote one guest, “They’re so flavorful you don’t even really need sour cream with them!” (But of course you’re still welcome to add sour cream on top anyway!)
Ingredients
- 2.5 pounds potatoes
- 1 8 ounce package of cream cheese (preferably soft)
- 2 eggs
- 3 tablespoons flour
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cups shredded Swiss cheese can substitute for other shredded white cheese
- oil for frying
Nutritional Facts
Instructions
- Grate potatoes, either by hand or in a food processor.
- In a mixing bowl, mix together the cream cheese, eggs, pepper, salt, onion powder, and flour.
- Add shredded potatoes and shredded cheese, mix until well combined.
- Squeeze a handful at a time to form small patties, squeezing out any excess liquid.
- Pour oil into a large skillet, enough to cover the bottom of the pan.
- Fry Latkes on medium-high heat until they are golden brown on each side. Drain on paper towels after.
Notes
