Potato and Cheese Latkes (Potato and Cheese Pancakes)

Recipe by Alan Leonetti
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • After potatoes have been whipped, but are still hot, mix in the cheese.
  • Allow to cool and blend in the egg.
  • If potato mixture is too thick, add a little more butter.
  • 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.
  • 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.
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