Potato and Cheese Latkes (Potato and Cheese Pancakes)

The scent of frying potatoes, a hint of melting cheese, and the sizzle of hot oil – these are the sense memories that instantly transport me back to my childhood. My grandmother, a woman whose hugs could cure any ailment and whose cooking could bring anyone to the table, always made latkes. They weren’t always perfectly round, and sometimes they were a little too brown, but they were always made with love, and they were always perfect. These Potato and Cheese Latkes are a delicious variation that brings a creamy richness to the classic, simple potato pancake.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 10-12 latkes
• Dietary Type: Vegetarian

Ingredients

• 1 (6 1/4 ounce) package instant mashed potatoes
• 1 (14 ounce) can chicken broth
• 1/2 cup cheese (shredded 4-blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero)
• 4 tablespoons butter
• 1/3 cup milk
• 1 egg
• Cooking oil (vegetable or canola oil) for frying

Equipment Needed

• Large pot
• Mixing spoon
• Large skillet
• Spatula
• Paper towels

Instructions

1. In a large pot, prepare the instant mashed potatoes according to the package instructions. However, instead of water, use the entire can of chicken broth, 4 tablespoons of butter, and 1/3 cup of milk. This will create a richer and more flavorful base for your latkes.

2. Once the potatoes have been thoroughly whipped and are still hot, immediately mix in the 1/2 cup of shredded cheese. Stir until the cheese is melted and evenly distributed throughout the potatoes. The residual heat will ensure a smooth, cheesy consistency.

3. Allow the potato and cheese mixture to cool slightly. Once it’s cooled enough to handle comfortably, blend in the egg. The egg will act as a binder, helping the latkes hold their shape during cooking.

4. Assess the consistency of the potato mixture. If it appears too thick, add a little more butter to loosen it up. You want a consistency that is easily scoopable but not overly runny. A thicker batter will result in a denser latke, while a thinner batter can spread too much in the hot oil.

5. In a large skillet, pour approximately 1/2 inch of cooking oil (vegetable or canola oil recommended; avoid olive oil, as it has a lower smoke point). Heat the oil over medium-high heat until it is very hot. A good way to test if the oil is ready is to drop a small piece of the potato mixture into the oil; it should sizzle immediately and turn golden brown within a minute.

6. Using a tablespoon, carefully drop large globs of the potato mixture into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy latkes. Leave enough space between each latke for even cooking.

7. Cook the latkes until the edges begin to turn a golden brown. This should take approximately 3-4 minutes per side, depending on the heat of your oil.

8. Once the edges are golden brown, use a spatula to carefully flip the latkes. Continue cooking until the other side is also golden brown and crispy, another 3-4 minutes.

9. Remove the cooked latkes from the skillet and place them on a plate lined with paper towels to drain any excess oil. This will help them maintain their crispiness.

10. Repeat steps 6-9 until all of the potato mixture has been used.

Expert Tips & Tricks

• Cheese Selection: The 4-cheese blend recommended in the recipe adds a wonderful depth of flavor. However, feel free to experiment with other cheeses! A sharp cheddar will provide a more pronounced cheesy taste, while Gruyere will offer a nutty, sophisticated note.
• Temperature Control is Key: Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown latkes. If the oil is not hot enough, the latkes will absorb too much oil and become greasy. If the oil is too hot, the latkes will burn on the outside before they are cooked through on the inside. Use a thermometer to monitor the oil temperature, aiming for around 350°F (175°C).
• Crispy Edges: For extra crispy edges, try slightly flattening the latkes with the back of a spatula as they cook. This increases the surface area that comes into contact with the hot oil.
• Make-Ahead Prep: You can prepare the potato and cheese mixture a few hours in advance and store it in the refrigerator. Just be sure to bring it to room temperature before frying for even cooking.

Serving & Storage Suggestions

Serve your Potato and Cheese Latkes immediately while they are hot and crispy. They are delicious on their own, but they can also be paired with a variety of toppings and accompaniments. Consider serving them with sour cream, applesauce, or a dollop of plain Greek yogurt. For a savory twist, try topping them with a fried egg or a sprinkle of fresh herbs.

Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake the latkes for 5-7 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, or even in an air fryer for extra crispness. Freezing is not recommended, as it can alter the texture of the latkes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	140.8 kcal	N/A
Calories from Fat	63 kcal	N/A
Total Fat	7.1 g	10%
Saturated Fat	4.2 g	21%
Cholesterol	35.6 mg	11%
Sodium	255.2 mg	10%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	1.2 g	4%
Sugars	0.7 g	2%
Protein	4.4 g	8%

Variations & Substitutions

• Spicy Latkes: Add a pinch of red pepper flakes or a dash of hot sauce to the potato mixture for a spicy kick.
• Herbaceous Latkes: Mix in some finely chopped fresh herbs, such as chives, dill, or parsley, for a more flavorful latke.
• Vegetable Latkes: Grate in some other vegetables, such as zucchini or carrots, for added nutrients and texture.
• Gluten-Free Latkes: While this recipe already uses instant mashed potatoes, ensuring they are gluten-free is key. Some instant potato brands may contain gluten-based additives, so check the label carefully.
• Dairy-Free Latkes: Substitute the butter with a plant-based butter alternative and use a dairy-free shredded cheese.

FAQs (Frequently Asked Questions)

Q: Can I use olive oil for frying the latkes?
A: It’s best to avoid olive oil for frying due to its lower smoke point. Vegetable or canola oil are better choices because they can withstand higher temperatures without burning.

Q: How do I prevent the latkes from sticking to the pan?
A: Make sure the oil is hot enough before adding the potato mixture. Also, use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking.

Q: My latkes are greasy. What am I doing wrong?
A: The oil is likely not hot enough. When the oil is too cool, the latkes absorb more oil. Ensure the oil is at the correct temperature before frying.

Q: Can I make the potato mixture ahead of time?
A: Yes, you can prepare the potato mixture a few hours in advance and store it in the refrigerator. Just be sure to bring it to room temperature before frying for even cooking.

Q: How do I keep the cooked latkes crispy?
A: Place the cooked latkes on a wire rack or a plate lined with paper towels to drain excess oil. Avoid stacking them directly on top of each other, as this will cause them to steam and become soggy.

Final Thoughts

These Potato and Cheese Latkes are a delightful twist on a classic comfort food. They are easy to make, customizable to your preferences, and sure to be a hit with family and friends. Don’t be afraid to experiment with different cheeses, herbs, and spices to create your own unique variation. So, gather your ingredients, heat up your skillet, and get ready to enjoy a batch of these golden, cheesy delights. I encourage you to try this recipe and let me know how they turn out. Pair them with a crisp green salad or a simple bowl of soup for a complete and satisfying meal. Happy cooking!