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There are many far-flung fancy variations of the good ol’ latke out there, and even on this website, but  I mean potato latkes for the first night of Hanukkah, right? It’s a no brainer.  These potato latkes are flat and crispy and totally addictive.  The shredded sharp cheddar melts into the potato shreds and will result in cheese crunch as well as potato crunch, which doubles the fun and deliciousness.  Serve with sour cream for a miraculously yummy flavor-texture experience. And if there should be any left-over, they are a wonderful Hanukkah breakfast, with a fried egg on top, natch.

  • 5-6 medium russet potatoes, peeled and shredded
  • 1 1/2 -2 cups sharp cheddar, shredded
  • 1/4 teaspoon each salt & pepper
  • 2 egg yolks, lightly beaten
  • 1/4 cup matzah meal, or flour
  • 1/2 cup olive oil or safflower oil, or a combnation

1.  Place shredded potatoes in a clean kitchen towel, and wring and squeeze liquid out of potatoes.  Combine potatoes, cheddar, salt and pepper, and egg yolks in large mixing bowl, with a spatula.  Fold in matzah meal or flour.

2. in a large skillet heat oil until it shimmers.  When ready, carefully ease small scoops  of the latke mixture into the hot oil, flattening the latke mounds with the back of a spoon to ensure maximum crispiness.  Fry on each side depending on your preferred shade of done-ness (err on the lighter side if you plan on reheating for later)

Yields 12-15 latkes

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack