Best Cheese Latkes Recipes

POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)

Steps:

• 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.

POTATO, ARTICHOKE AND FETA CHEESE LATKES

Steps:

• Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
• Preheat oven to 325°F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
• Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

COTTAGE CHEESE LATKES

Steps:

• In a blender, combine all ingredients, except applesauce and cinnamon.
• Blend until smooth.
• Pour mixture onto a nonstick skillet, making 8 pancakes.
• Turn pancakes when edges appear dry.
• Brown lightly on both sides.
• To serve, place pancakes on serving plates.
• Divide applesauce among pancakes on top.
• Sprinkle with cinnamon.

CHEESE LATKES (FOR PASSOVER)

Steps:

• Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
• Beat in the farmer cheese.
• Add the butter, vanilla extract, and salt.
• Slowly stir in enough matzo meal to make a batter that holds together.
• In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
• Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
• Don't crowd the pan. Add more oil if needed.
• Drain the latkes on paper towels and serve sprinkled with cinnamon.
• Sour cream and/or jam is a great accompaniment.

CHEESE & RED PEPPER LATKES

Steps:

• In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer. , Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well., Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.

POTATO LATKES WITH CARAMELIZED PEARS, GOAT CHEESE, AND SHERRY VINEGAR DRIZZLE

Steps:

• Place shredded potatoes in cheesecloth and wring out any excess moisture.
• Mix potatoes, eggs, flour, onion, and salt together in a bowl.
• Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
• Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
• Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

CHEESE LATKES

Steps:

• In a large bowl, stir together farmer's cheese, eggs, sugar, vanilla, salt, and flour.
• Pour 1/2 inch oil into a 10- to 12-in. frying pan (with sides at least 1 1/2 inches high) over medium-low to medium heat.
• When oil reaches 300°F, scoop 1/4 cup of cheese mixture from bowl, then gently drop it into hot oil.
• Press down lightly with a spatula to flatten.
• Cook 3 or 4 pancakes at a time (do not crowd pan), loosening from bottom as needed, until undersides are golden brown, about 2 minutes.
• Gently turn and cook until other sides are golden brown, 1 to 2 minutes longer.
• Transfer to paper towels to drain briefly, then keep warm in a 200°F oven while you cook remaining pancakes.
• Serve hot, with maple syrup, sour cherry preserves, and/or cinnamon sugar.
• Notes: These latkes brown faster, so keep the oil at a slightly lower temperature (between 250°F and 300°F) while frying. They have a tendency to stick to the bottom of the frying pan, so gently loosen them throughout the cooking process.

CHEESE LATKES

Steps:

• Put cheese and eggs in a bowl and mix well. Add flour and salt and mix. Spray griddle with cooking spray and heat. Place a tablespoon of batter on the griddle for every latke. Brown on one side and then flip and brown on the other. Sprinkle with cinnamon and sugar.