Savory Cheddar Potato Pancakes

Cheddar and Potato Latkes with Brown Sugar Applesauce

Recipe by David Leite

Make the Brown Sugar Applesauce

• Combine the apples, cider, brown sugar, lemon juice, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly to a simmer. Cook, stirring occasionally, until the apples become very soft, typically 6 to 10 minutes. Remove the saucepan from the heat.
• Mash the softened apples with a potato masher or the back of a wooden spoon until you achieve your desired applesauce consistency (chunky or smooth). This should yield about 2 cups of applesauce. Cover the pot to keep the applesauce warm while you prepare the latkes.

Make the Cheddar and Potato Latkes

• Place the grated potatoes and chopped onions in the center of a large, clean, and sturdy kitchen towel. Gather the edges of the towel over the vegetables and twist tightly, squeezing out as much excess liquid as possible over a sink. This step is critical for crispy latkes. Transfer the thoroughly drained potato and onion mixture to a large bowl. Stir in the grated Cheddar cheese, flour (or matzoh meal), beaten eggs, salt, and pepper. Toss well to combine all ingredients evenly.
• Heat 1/4 cup of vegetable oil in a 10-inch sauté pan or cast-iron skillet over medium heat until the oil is shimmering hot. Using a 1/4-cup measuring cup, scoop portions of the batter into the hot skillet. Gently flatten each mound with the back of the measuring cup or a spatula to create even latkes. Do not overcrowd the pan; fry no more than 3 to 5 latkes at a time to maintain consistent oil temperature.
• Cook the latkes for 2 1/2 to 3 1/2 minutes per side, or until they are golden brown and perfectly crisp. Carefully flip each latke and cook the other side for another 3 minutes or until similarly golden and crisp. Transfer the finished latkes to a baking sheet lined with paper towels to drain any excess oil.
• Repeat the frying process with the remaining latke batter, adding an additional 1 tablespoon of oil to the pan as needed to keep it from going dry. You should yield approximately 12 latkes in total.
• Serve the warm latkes immediately with the homemade brown sugar applesauce and a dollop of sour cream, if desired, for an exquisite combination of flavors and textures.

1. Efficient Squeezing: For optimal results when squeezing liquid from the potato and onion mixture, always use a robust kitchen towel or a specialized flour sack cloth. Delicate or thin towels are prone to tearing under the necessary pressure, which can disrupt your preparation.
2. Time-Saving Tip: To significantly reduce your prep time, consider using a food processor equipped with a grating attachment to quickly grate both the potatoes and onions. This method is much faster than manual grating and yields consistent results.
3. Storing and Reheating: While latkes are at their absolute best when freshly made, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To bring them back to their crispy glory, reheat them in a single layer on a baking sheet in a 350°F (175°C) oven until they are thoroughly heated and regain their crisp texture.

Adapted From

Meatless All Day

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Nutrition Information

Jackie Gorman

Jackie Gorman expressed a profound connection with these latkes, stating, “These are the latkes that I wish I’d grown up with. I actually don’t think that I grew up with potato latkes, but I should have, or rather, I tasted these Cheddar and potato latkes and wished that they were a memory.” Her sentiment beautifully captures the comforting and nostalgic potential of this recipe. She opted to make a half batch, which proved to be more than sufficient for two people, even leaving a few leftovers. While she was able to achieve a decent crispness when reheating the latkes, she noted that they weren’t quite as good on the second day, reinforcing the idea that fresh is best for maximum enjoyment.

The applesauce was a particular highlight for Jackie, enhanced by her use of fresh Gravenstein apples from a friend’s vineyard. She described these apples as “crisp and tart with marvelous flavor,” perfect for the chunky sauce she desired. She used six apples, each weighing between 5 1/2 and 6 1/2 ounces, and cooked them for a shorter duration of 7 to 8 minutes to maintain the desired chunky consistency.

Jackie shared a practical tip born from experience: “The only casualty in this recipe was the kitchen towel that tore while squeezing out the great deal of liquid from the potatoes and onion. I suggest that you don’t use a thin towel.” This underscores the importance of a sturdy towel for the crucial moisture removal step. She meticulously monitored the oil temperature, which hovered between 350°F and 400°F, and found that her 10-inch cast-iron skillet could only accommodate three latkes at a time when using a 1/4-cup measure. She advised close attention during frying, as her latkes were ready to turn after just 2 1/2 minutes, faster than the suggested time. Interestingly, after the first batch, she found that simply spooning the remaining batter into the skillet worked just as well, and her well-seasoned cast-iron pan required no additional oil. Jackie served her latkes with room-temperature applesauce and expressed a desire to make these a household tradition, even contemplating a future batch without cheese for comparison. Her mental soundtrack of “Oh Hanukkah, Oh Hanukkah” perfectly summed up the festive mood these latkes inspired.

Erin W.

Erin W. opened her review with an emphatic “Holy wow!” for these Cheddar and potato latkes, praising them as “everything you’d want in a potato pancake—crisp on the outside, creamy on the inside, and pretty failproof.” She highlighted the “fail-proof” aspect as particularly significant, given her extensive experience with various potato pancake recipes. Her success with this recipe attests to its robust and reliable nature, producing consistently delicious results. Erin chose to use all-purpose flour instead of matzoh meal in her latkes, demonstrating the recipe’s flexibility without compromising quality.

The applesauce also received high marks from Erin, who suggested that any homemade applesauce would work well as a substitute. However, she found the brown sugar version to be particularly delightful, even if it felt “almost decadent” to her, accustomed to making applesauce without added sugar. She strongly recommended the inclusion of cider vinegar in the applesauce, noting that it “adds a little punch that marries with the latkes and sour cream for a real mouthwatering dish.” Erin utilized about six large Granny Smith apples, acknowledging their tartness and tendency not to mash into an overly creamy sauce. This observation is helpful for those who prefer a smoother or sweeter applesauce, suggesting that a different apple variety might be more suitable for their preference.

For serving, Erin paired the latkes with roast pork tenderloin, concluding that a simple main dish is ideal. She humorously warned that “the latkes will overshadow everything else on the plate,” a testament to their exceptional flavor and satisfying quality. Her review reinforces the indulgent and crowd-pleasing nature of these cheesy potato latkes.

Dawn English

Dawn English highlighted the remarkable ease and efficiency of this potato latke recipe, noting its quick turnaround: “From start to finish, you can have delicious latkes in 30 minutes max, including cleanup.” She provided a valuable tip for further expediting the process, suggesting the use of a food processor for grating, which she said “will go even faster.” Dawn also experimented with the potatoes, deciding not to peel them, and found the results to be “great,” indicating a potential shortcut for busy cooks. She recommended using a white onion for its “nice flavor” contribution to the latkes.

Emphasizing a crucial step, Dawn reminded readers, “Don’t forget to rid any excess moisture from the shredded potatoes and chopped onion in a kitchen towel. Removing the excess liquid helps produce a nice end-product.” Her experience with well-seasoned cast-iron skillets meant that “2 tablespoons per pan was enough to get these going,” and she didn’t need to add more oil. Using a 1/4-cup measuring cup for scooping, her recipe yielded precisely 12 latkes.

Dawn’s enthusiasm for the recipe was evident in her busy schedule. She whipped up a batch just 40 minutes before leaving for a brunch event, where “the ladies loved them.” She even cooked a second batch on a Saturday afternoon for an easy Sunday morning breakfast, demonstrating the latkes’ versatility for meal prep. Although she didn’t make the applesauce, she could “only imagine how wonderful these two would pair together,” and agreed that “sour cream? That would take it to the next level.” Regarding seasoning, Dawn used half the recommended salt and all the pepper, finding the latkes “perfectly seasoned,” though on the verge of “too much pepper,” which she personally enjoyed. For her second batch, she innovatively substituted Toronto seasoning for salt and pepper, loving “the flavor of that version even more.”

Dawn’s culinary curiosity led her to compare rinsed versus unrinsed potatoes. She tested if “a pre-soak of cut potatoes in water yields a crisper, cleaner-tasting end result.” While the rinsed version was good and highlighted individual potato and onion shreds more, she ultimately preferred the recipe as written (unrinsed). She found the unrinsed version to have an “ever so slightly more moist and luxurious mouthfeel,” confirming the recipe’s original method as superior for its intended texture.

Gene C.

Gene C. found this cheese latkes recipe to be refreshingly “straightforward.” He used two large russet potatoes, which combined to a weight of 2 1/2 pounds, slightly more than the recipe called for. He adapted the oil usage to his larger 12-inch pan, pouring in about 1/4 inch of oil, suggesting that home cooks should adjust oil quantities based on their skillet size and desired frying depth. Gene praised the quick and easy prep, noting it took him “only about 15 minutes.” For draining the liquid, he found “flour sack cloths to be very effective,” though he confirmed that a tea towel would also work to ensure excess moisture removal, a critical step for crispy latkes.

He meticulously heated his oil to approximately 350°F, which “produces a nice, golden brown latke that is crisp on outside and very tender and cheesy inside.” Gene admitted to making his latkes significantly larger—around 4 inches in diameter and about 1/2 inch thick—which reduced his yield to 10 latkes, but he affirmed they were “oh so good.” Despite their larger size, he had no difficulty flattening them in the pan and adjusted his cooking time accordingly to ensure they were thoroughly cooked to his liking. His experience highlights the recipe’s adaptability to personal preferences regarding latke size.

The homemade applesauce was a resounding success with Gene, who declared it “really, really good.” He enthusiastically recommended it, stating, “If you’ve never tried to make your own, this recipe should be the one to try. Again, it’s very straightforward with no guesswork required.” He specifically used Granny Smith apples and noted that the applesauce is “better a little warm, but it’s also delicious cold on its own with a dash of cinnamon.”

Gene concluded that, when combined, “these recipes make a great side and can be done in about an hour, making the recipe good for a weeknight treat.” He appreciated that the applesauce could be prepared ahead of time and stored in the fridge. His ultimate endorsement: “Both recipes are now in my rotation,” solidifying their place as staple dishes in his home.

Eydie Desser

Eydie Desser began her review by playfully addressing the “oxymoron” of cheese in latkes for a Jewish dish, particularly in the context of Hanukkah meals served with brisket. She declared, “this Cheddar and potato latkes recipe is reason enough for me to become reformed!” Her lighthearted comment highlights the recipe’s exceptional appeal, even for those who might typically adhere to strict kosher traditions. The deliciousness of these latkes proves to be a compelling argument for culinary flexibility.

Eydie found the applesauce to be “delicious.” She used four medium apples, diced into 1/2-inch chunks, and observed that they softened in just “about 6 minutes.” In an accidental but successful deviation, she used sparkling apple cider, which “worked out just fine,” reassuring others that a “huge jug of apple cider” isn’t necessary. Her husband suggested adding “a pinch or two ground cinnamon,” a nice optional touch for flavor variation.

For the latkes, Eydie noted an “unusual part of the recipe was squeezing the chopped onion with the potato to extract as much liquid as possible.” She typically doesn’t combine onion with potato for squeezing, and while she wasn’t sure much liquid came from the onion, the shredded potato certainly yielded a good amount. Her technique involved squeezing the mixture in one towel, then using “another clean, dry towel and squeezed it again, which did the trick,” offering a valuable tip for thorough moisture removal. She then deviated from the recipe’s instruction to combine all ingredients at once, finding it made “more sense to me to whisk the eggs with salt and pepper, pour the egg over the onion and potato mixture and combine, add the flour, mix thoroughly, and finally mix in the Cheddar cheese.” This alternative mixing order may appeal to some home cooks.

Eydie provided a detailed method for checking pan readiness: adding small amounts of water to the pan to observe its behavior until it forms a “mercury ball,” then wiping it out before adding oil. She noted that the oil would quickly appear “wavy” and register around 325°F. She lightly packed the potato mixture into a 1/4-cup measuring cup, dumped it into the pan, and flattened it with the back of the cup. Crucially, she advised lowering the heat to medium at this point so the latkes would “brown beautifully instead of burn.” She cooked them for 2 1/2 to 3 minutes per side, observing that the second side cooked slightly faster. After transferring the cooked latkes, Eydie sprinkled “a touch of Maldon salt on top to give them that nice little salty crunch,” a gourmet finishing touch. She concluded that these latkes were “a huge hit and were so delicious with the Cheddar cheese,” and envisioned them as “fabulous hors d’oeuvres” if made very small and served with applesauce and sour cream.