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Cheesy Latkes

Homesteady
These wonderful potato pancakes have shredded cheddar cheese and are pan grilled to a perfect golden crisp!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Servings 6

Ingredients
  

  • 5 cups gold potatoes approx 6 medium sized
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 6 tablespoons flour
  • 3 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground pepper
  • Coconut oil for frying

Instructions
 

  • In a bowl mix the eggs, flour, salt, garlic powder and pepper.
  • Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  • Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Gradually add potatoes to egg mixture, stir until well blended.
  • Heat ¼ cup coconut oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, flatten each and shape into 3” rounds. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Best served immediately