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SideChef
Recipes
Appetizers
Three Cheese Stuffed Latkes
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15 INGREDIENTS • 8 STEPS • 45MINS

Three Cheese Stuffed Latkes

Recipe

5.0

5 ratings
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 To remind us of the oil, Latkes are deep-fried and although they are now made of potato and onion they were actually originally made of cheese!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.
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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 To remind us of the oil, Latkes are deep-fried and although they are now made of potato and onion they were actually originally made of cheese!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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

45MINS

Total Time

$1.87

Cost Per Serving

Ingredients

Servings
6
us / metric
Stuffing
Goat Cheese
1/2 cup
Goat Cheese, room temperature
Cream Cheese
1/2 cup
Cream Cheese, room temperature
Shredded Mozzarella Cheese
1/2 cup
Shredded Mozzarella Cheese
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Lemon
1
Lemon, zested
2 tsp zest needed
Latkes
Russet Potato
3
Large Russet Potatoes
Onion
1
Large Onion
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
All-Purpose Flour
1/2 cup
All-Purpose Flour
or Gluten-Free Flour
Baking Powder
1 tsp
Baking Powder
Egg
2

Sponsored

Eggland's Best Classic Eggs
Vegetable Oil
as needed
Vegetable Oil
about 2 cups, for frying
or Frying Oil of Choice
For Serving
Apple Sauce
to taste
Apple Sauce
Sour Cream
to taste
Sour Cream

Nutrition Per Serving

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Calories
298
Fat
15.2 g
Protein
12.3 g
Carbs
28.2 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

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.

Cooking Instructions

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step 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.
step 2
Peel and halve all of the Russet Potatoes (3). Using a food processor fitted with a shredder blade shred the potatoes.
step 3
Once shredded remove potatoes from the processor and into a strainer. Press down to release and drain water.
step 4
While the potatoes continue to drain, prepare the onions. Quarter the Onion (1) then use the food processor to shred onions.
step 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).
step 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!
step 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.
step 8
Place them on a paper towel-lined plate. Serve hot with Apple Sauce (to taste) and Sour Cream (to taste).

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Tags

Appetizers
American
Comfort Food
Snack
Shellfish-Free
Dinner
Vegetarian
Potatoes
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