Potato and Cheese Latkes (Potato and Cheese Pancakes)

Total Time
30mins
Prep 10 mins
Cook 20 mins

These are the BEST LATKES (potato and cheese pancakes) that I, Alan Leonetti, have ever tasted, and I was raised on latkes all my life. This recipe was devised by my partner Dean Ramsey. If you have any questions e-mail me: AlanLeonetti@q.com

Ingredients Nutrition

Directions

  1. Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
  2. After potatoes have been whipped, but are still hot, mix in the cheese.
  3. Allow to cool and blend in the egg.
  4. If potato mixture is too thick, add a little more butter.
  5. In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
  6. When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.
Most Helpful

While I would not quite agree that these are the best latkes I've ever had, they are certainly very good and light-years easier than traditional method of peeling and shredding potatoes. Well worth considering for an easy potato pancake option.

Mick's Kitchen February 20, 2011