Potato & Cheddar Latkes with Horseradish Sour Cream

Many families and communities have their own latke variations. I like to make Potato and Cheese Latkes to celebrate the heroic story of Judith whose bravery and ingenuity saved the Jews. Judith served salty cheese and a lot of wine to the General Holofernes in order to get him drunk (Book of Judith 10:5). To commemorate Judith, we serve a lot of cheese dishes during Hanukkah. This latke variety is just plain delicious and the horseradish sour cream is the perfect companion.

Makes 10-12 Latkes

Ingredients

LATKES:
  • 3 russet potatoes, peeled & grated
  • 1/2 onion, peeled & grated
  • 2 eggs
  • 1/2 cup matzo meal or all purpose flour
  • 1 cup grated cheddar cheese
  • 1 tsp salt
  • pepper to taste
  • apple sauce for garnish
  • vegetable oil for frying
HORSERADISH SOUR CREAM
  • 1 16-oz container sour cream
  • 2 tbsp grated white horseradish

Instructions

LATKES:
  1. Peel potatoes and onion and process with grating blade in food processor or grate by hand with box grater. Set aside.
  2. In large mixing bowl, beats eggs and add grated potato, onion and rest of ingredients. Add more matzo meal or flour if mixture seems too wet.
  3. Form 3-4” patties with your hands and squeeze out excess moisture.
  4. Heat 2-3 tbsp of oil on medium heat in sauté pan.
  5. Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peaking out from underneath.
  6. Carefully flip latkes away from your face and cook for another 3-4 minutes.
  7. Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
  8. Serve with apple sauce and horseradish sour cream.
HORSERADISH SOUR CREAM:
  1. Stir ingredients together and serve on top of latkes or on the side.

Notes

Make ahead tip: You can freeze your latkes after you’ve cooked them. Place them in a single layer on a parchment lined pan and freeze then put in a zip-top bag. When ready to reheat, take directly from freezer and place on cookie sheet in 350 degree oven for 15-20 minutes. Turn them over once to prevent burning.

Related Posts

Potato Latkes It’s hard to top the excitement of making latkes for Hanukkah! The scent of the potatoes frying in oil, the crackle as they brown AND the crispy textu...
Gluten Free Zucchini Latkes I decided to experiment with Zucchini Latkes when I wanted to explore a gluten-free option for friends. They turned out great. Fresh and light without...
Sweet Potato Latkes In 2013, Thanksgiving and Hanukkah overlapped for the first time in many years. We called it Thanksgivukkah! As a nod to this amazing confluence, I ma...
Grandma Boody’s Brisket Chef Steven Sharad has made this Brisket recipe for our family for over 15 years. He was the Executive Chef at the University Club. Our family and fri...
Za’atar Roast Chicken A Jewish holiday table isn’t truly complete without a beautiful roast chicken dish. We wanted a recipe for our Hanukkah chicken that would be meaningf...

2 Comments

Shirley Regan

Your recipes sound awesome and I so would like it if I could print out a few of them.

Reply

Leave a Reply to Valli Feldman Cancel reply

Your email address will not be published. Required fields are marked *