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.
- 3 russet potatoes, peeled & grated
- 1/2 onion, peeled & grated
- 2 eggs (Vegan substitute: mix 2 tbsp ground flax meal with 6 tbsp water - let sit for 5 minutes and stir)
- 1/2 cup matzo meal or all purpose flour
- 1 cup grated cheddar cheese (Vegan substitute: 1 cup of your favorite vegan cheese or 1/2 cup nutritional yeast)
- 1 tsp salt
- pepper to taste
- apple sauce for garnish
- vegetable oil for frying
- Peel potatoes and onion and process with grating blade in food processor or grate by hand with box grater. Set aside.
- In large mixing bowl, beat eggs and add grated potato, onion and rest of ingredients. Add more matzo meal or flour if mixture seems too wet.
- Form 3-4” patties with your hands and squeeze out excess moisture.
- Heat 2-3 tbsp of oil on medium heat in sauté pan.
- Place patties down carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath.
- Carefully flip latkes away from your face and cook for another 3-4 minutes.
- 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 are cooked.
- Serve with apple sauce and horseradish sour cream. Or, try our Vegan alternatives: Vegan & Kosher Cashew Dipping Sauce or Tahini Sauce.
- Stir ingredients together and serve on top of latkes or on the side.