Crispy Cheesy Potato Latkes
Indulge in the ultimate comfort food experience with these Crispy Cheesy Potato Latkes! Perfectly golden and crispy on the outside, these savory pancakes are filled with a delightful blend of creamy cheeses and flavorful mashed potatoes. This recipe, crafted by the talented Dean Ramsey and inspired by years of tradition from chef Alan Leonetti, elevates the classic latke to new heights. Ideal as a hearty breakfast, satisfying snack, or festive side dish, these latkes are sure to steal the show at your next gathering. Email me for questions or culinary tips at AlanLeonetti@q.com.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Instant mashed potatoes
1 package (6 1/4 ounces) (Prepare according to package instructions using chicken broth.)
Chicken broth
1 can (14 ounces) (Used as the cooking liquid for the potatoes.)
Shredded cheese blend
1/2 cup (A mixture of Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero.)
Butter
4 tablespoons (Used in potato preparation and to adjust texture.)
Milk
1/3 cup (Added to the potato mixture for creaminess.)
Egg
1 (Beaten and added to the potato mixture.)
Cooking oil
For frying (about 1/2 inch in the skillet) (Use a high smoke point oil; avoid olive oil.)
Instructions
1
In a large pot, prepare the instant mashed potatoes according to package instructions, replacing water with chicken broth. Stir in 4 tablespoons of butter and 1/3 cup of milk for added richness.
2
Once the potatoes are whipped and still warm, fold in the shredded cheese until well combined. Allow the mixture to cool slightly.
3
Beat in the egg until fully incorporated, ensuring a smooth consistency. If the potato mixture feels too thick, add an extra tablespoon of butter to achieve your desired texture.
4
In a large skillet, pour in enough cooking oil to cover the bottom by about half an inch, avoiding olive oil as it may not withstand high heat. Heat the oil over medium-high heat until hot but not smoking.
5
Using a tablespoon or ice cream scoop, carefully drop large portions of the potato mixture into the hot oil, taking care not to overcrowd the pan. Each latke should have room to bubble and brown.
6
Cook for about 3-4 minutes or until the edges begin to turn a golden brown. Using a spatula, gently flip each latke and continue cooking for another 3-4 minutes until the second side is golden and crispy.
7
Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Serve warm with your choice of toppings, such as sour cream, applesauce, or chives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Cheesy Potato Latkes?
They are savory potato pancakes made from instant mashed potatoes and a blend of creamy cheeses, fried until golden and crispy on the outside.
Who is the author of this recipe?
The recipe was crafted by Dean Ramsey.
Who inspired the creation of these latkes?
This recipe was inspired by years of tradition from chef Alan Leonetti.
What type of potatoes are used in this recipe?
This recipe uses one 6 1/4 ounce package of instant mashed potatoes for convenience and texture.
What liquid is used to prepare the instant mashed potatoes?
Instead of water, the recipe calls for one 14-ounce can of chicken broth to add savory depth to the potatoes.
How much butter is needed?
You need 4 tablespoons of butter to stir into the potatoes, plus an extra tablespoon if the mixture needs thinning.
What kind of cheese is recommended for the latkes?
A 1/2 cup blend of Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero cheese is recommended.
When should I add the cheese to the potatoes?
Fold the shredded cheese blend into the whipped potatoes while they are still warm.
How much milk is used in the mixture?
The recipe uses 1/3 cup of milk to add richness to the potato base.
Why is an egg added to the potato mixture?
One beaten egg is added to the mixture to act as a binder and ensure a smooth consistency.
Should I add the egg to hot potatoes?
No, you should allow the potato and cheese mixture to cool slightly before beating in the egg.
What can I do if the potato mixture is too thick?
If the mixture feels too thick, you can add an extra tablespoon of butter to achieve the desired texture.
What type of oil is best for frying latkes?
Use a cooking oil with a high smoke point, and avoid using olive oil as it may not withstand the high frying heat.
How much oil should I put in the skillet?
You should pour enough cooking oil to cover the bottom of the skillet by about half an inch.
What temperature should the oil be for frying?
Heat the oil over medium-high heat until it is hot but not smoking before adding the potato portions.
How do I portion the latkes into the pan?
Using a tablespoon or an ice cream scoop, carefully drop large portions of the potato mixture into the hot oil.
How many minutes do the latkes need to cook?
Cook the latkes for about 3-4 minutes per side until they are golden and crispy.
How do I know when to flip the latkes?
Gently flip each latke once the edges begin to turn a golden brown color.
Why shouldn't I overcrowd the pan?
Each latke needs room to bubble and brown properly; overcrowding can cause them to steam rather than fry.
How should I remove excess oil after frying?
Transfer the cooked latkes to a plate lined with paper towels to drain the excess oil.
What are some recommended toppings?
These latkes serve well with sour cream, applesauce, or fresh chives.
When is the best time to serve these latkes?
They are ideal as a hearty breakfast, a satisfying snack, or a festive side dish at a gathering.
Is this recipe considered vegetarian?
The recipe is tagged as vegetarian, but note that it uses chicken broth; you should substitute vegetable broth for a strictly vegetarian version.
How can I contact the creator for culinary tips?
You can email Alan Leonetti at AlanLeonetti@q.com for any questions or culinary advice.
Do I need to grate fresh potatoes for this recipe?
No, this specific recipe uses instant mashed potatoes, making it faster than traditional grated latke recipes.
What is the total count of ingredients?
There are 7 main ingredients required for this recipe.
Can I use a different cheese blend?
Yes, while the recommended blend offers a specific flavor profile, you can use any flavorful shredded cheese you prefer.
What is the first step of the instructions?
The first step is to prepare the instant mashed potatoes in a large pot using chicken broth instead of water.
How should the latkes be served?
They should be served warm immediately after draining for the best crispy texture.
What size package of instant potatoes is used?
The recipe specifically calls for one 6 1/4 ounce package.