Latkes are eaten at Chanukah to remind us of the miracle- that the oil lasted for 8 days and nights. To remind us of the oil, Latkes are deep-fried and although they are now made of potato and onion they were actually originally made of cheese! To remember this history, these Three Cheese Stuffed Latkes have a molten cheese center that will bring a new flair to your holiday table.
Total Time
45min
5.0
5 Ratings
Author: SideChef
Servings:
6
Ingredients
Stuffing
•
1/2
cup
Goat Cheese
, room temperature
•
1/2
cup
Cream Cheese
, room temperature
•
1/2
cup
Shredded Mozzarella Cheese
•
1
tsp
Crushed Red Pepper Flakes
•
1
Lemon
, zested
Latkes
•
3
Large
Russet Potatoes
•
1
Large
Onion
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
All-Purpose Flour
or Gluten-Free Flour
•
1
tsp
Baking Powder
•
2
Eggland's Best Classic Eggs
•
as needed
Vegetable Oil
or Frying Oil of Choice
For Serving
•
to taste
Apple Sauce
•
to taste
Sour Cream
Cooking Instructions
1.
In a medium bowl combine Goat Cheese (1/2 cup), Cream Cheese (1/2 cup), and Shredded Mozzarella Cheese (1/2 cup) until thick paste forms. Season with 2 tsp zest of the Lemon (1) and Crushed Red Pepper Flakes (1 tsp). Cover and chill.
2.
Peel and halve all of the Russet Potatoes (3). Using a food processor fitted with a shredder blade shred the potatoes.
3.
Once shredded remove potatoes from the processor and into a strainer. Press down to release and drain water.
4.
While the potatoes continue to drain, prepare the onions. Quarter the Onion (1) then use the food processor to shred onions.
5.
In a large mixing bowl, combine the shredded onions and potatoes. Once combined stir in Salt (to taste), Ground Black Pepper (to taste), All-Purpose Flour (1/2 cup), Baking Powder (1 tsp), and Eggland's Best Classic Eggs (2).
6.
Make patties using your hands. Try and keep the thickness consistent so they cook evenly. Place 1 Tbsp of cheese in the middle and pinch the mixture around it (add more batter if needed). Put the formed patties on a lined baking sheet and chill them in the freezer for 30 minutes or until you’re ready to eat!
7.
Fill a deep frying pan with 2 inches of Vegetable Oil (as needed). Heat oil until shimmering. Once the oil is ready, remove the latkes from the freezer. Fry for 4-5 minutes on each side.
8.
Place them on a paper towel-lined plate. Serve hot with Apple Sauce (to taste) and Sour Cream (to taste).
Author's Notes
If you don’t have a food processor feel free to use a box grater to shred the potatoes and onion. For long-term storage, once the latkes are frozen they can be transferred to an airtight container and stored for up to 1 month.
Nutrition Per Serving
CALORIES
298
FAT
15.2 g
PROTEIN
12.3 g
CARBS
28.2 g
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