Cheddar Leek Potato Latkes

This cheddar leek potato latkes recipe is the only potato latke recipe you need. These potato latkes are light, crispy, and tender. Just fry them up and serve them with sour cream and apple sauce. I learned how to make potato latkes from my mom, who learned from my grandma, who learned from her mother. I also have a Traditional Potato Latkes recipe and some variations of this recipe, like Carrot Potato Latkes, Cheddar and Jalapeno Latkes, and Brussels Sprouts and Bacon Latkes.

Why are Potato Latkes eaten during Hanukkah?

A latke, which originated in Central and Eastern Europe, is a type of potato pancake or fritter that is traditionally eaten to celebrate Hanukkah. Potato Latkes are eaten for Hanukkah to remind us of the miracle of oil. The reason hanukkah is 8 days long is because once upon a time there was only enough oil to have light for one night, but miraculously the light lasted for 8 days. Potato Latkes are fried in oil to remind us how magical oil can be.

This potato latke recipe has been passed down for generations in my family and is one of our most cherished Hanukkah recipes. We love them so much, we make them more than just once a year. There is somewhat of a debate as to what should be served with potato latkes. Should you serve them with sour cream or should you serve them with apple sauce? Try them both and let me know what you prefer.

Are Potato Latkes easy to make?

Potato Latkes are usually made in bulk because it is one of those treats that take a lot of work, but modern day food processors have made them quite easy to make. I normally make my recipe for traditional potato latkes and reserve some of grated potatoes to make a smaller batch of cheddar leek potato latkes.

When I share my family recipes, they are usually from my mom’s side of the family, which is Puerto Rican. My dad’s side of the family is Eastern European – a mix of Russian and a few neighboring countries.  My dad’s mom (my Mema) was a fantastic cook and she used to make potato latkes every year for Hanukkah. She gave my mom the recipe for her Latkes, and my mom has carried on her legacy. I love honoring my Mema and continuing on the Jewish tradition of making Latkes for Hanukkah.

Potato Latkes are traditionally eaten with either apple sauce or sour cream. I prefer sour cream but honestly both are delicious.

Pro Tip – I prefer to use Yukon Gold Potatoes because they have a tender yellow skin. I do not peel them. If you use Russet Potatoes you will need to peel your latkes. Not having to peel the potatoes saves a lot of time.

How to Make Cheddar Leek Potato Latkes

Potato Latkes, also known as Potato Pancakes, are like hash browns. They are made from freshly grated potato, which I season liberally, add some flour and egg so that they hold together, and then I fry them up into little potato patties.

1. First, grate your potatoes. You can use a box grater just like you would use to shred cheese, but I prefer to use my food process. It grates a full potato in seconds. Once my potatoes are grated I use a thin towel or cheese cloth to squeeze as much liquid out of the potatoes as possible.
2. Next, add your leeks and shallot to a food processor.
3. Then, combine the grated potatoes with leek mixture, cheese, spices, eggs, baking powder, and flour.
4. Lastly, fry the latkes in a large, heavy bottomed skillet. I add about 1/4″ oil to the bottom of the pan, heat it on medium heat, and then I add the latkes once the oil is hot. I cook them on each side until they are golden brown (about 3-4 minutes on each side) and then I transfer them to a paper towel lined plate so remove the excess oil. Sprinkle with sea salt!
5. Serve with sour cream or apple sauce.

Ingredients for Cheddar Leek Potato Latkes

• 6 Yukon Gold Potatoes Chopped into pieces small enough to go into the food processor with the shredding disc. You can also manually shred these with a box grater.`
• 2 Leeks Washed and Diced
• 1 Shallot optional
• 1 Egg
• 1/2 Cup Tapioca Flour or regular flour
• 1 tsp Baking Powder
• 2 Cups Shredded Cheddar Cheese
• 1 tsp Salt
• 1/2 tsp Black Pepper

INSTRUCTIONS 

• Grate the potatoes using the grating disc of your food processor or by using a box grater.
• Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
• Drain all water from the potatoes by using a nut milk bag or cheese cloth. This step is very important. If you don’t remove all of the water, the latkes will take a long time to crisp up and they will possibly burn before that happens. Once all the water is removed, add the potatoes to a large bowl.
• Throw the leeks and shallot into the food processor and pulse until it starts to look like a paste. Using the nut milk bag squeeze out the moisture from the leeks and shallots. Add leek mixture to potatoes
• In a small bowl, beat the egg with the salt and pepper. Pour egg mixture over potatoes and leeks, and mix well.
• Add flour, baking powder, and cheddar cheese to the mixture and mix well.
• Heat enough oil(avocado oil or oil of your choice) in a large skillet to cover the bottom of the pan. Use medium heat. Once oil is hot, drop spoonfuls of the potato mixture into the oil. I use a heaping tablespoon and then I use the back of the spoon to flatten the latke once it is in the oil. Do not move the latke for about 3 minutes. Once one side is golden brown, flip it over and brown the other side.
• As the latkes are cooking, transfer them to a paper towel lined baking sheet to absorb excess oil.