POTATO AND CHEESE LATKES (POTATO AND CHEESE PANCAKES)
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: [email protected]
Provided by Alan Leonetti
Categories Potato
Time 30m
Yield 10-12 latkes
Number Of Ingredients 6
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.
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