I get stark-raving-mad cravings for potato latkes. I see a recipe in a magazine or someone on TV making them and the only way to get them out of my head is to make them myself. And devour them.
All of them. For days after the leftovers help quiet my craving that can’t be contained with just one meal. That’s how bad it gets.
These crispy, pan-fried potato patties have sharp cheddar cheese, apples and a little onion in them plus eggs and corn starch to hold them together and some chopped chives for seasoning.
Prepping is work because of all the shredding you have to do and when you think that’s over there’s the squeezing out of the water. In order to get a nice, crunchy latke you have to get as much water as you can out of the potatoes, apples and onions. The easiest way to do that is to place them in the center of a clean kitchen towel and twist away.
The second thing that helps them crisp up is to briefly microwave the raw shreds, a little trick I learned from America’s Test Kitchen. Supposedly this does something to the starches, blah, blah, blah. . .I don’t remember the precise science of it but I think it helps. Being I cook mine for an extra minute or two because I like them quite browned and seriously crispy, it’s hard to tell.
What I know for sure is they’re well worth the prep time with their creamy middles and superior golden brown crust. The apples and cheese give them an extra boost of flavor that wouldn’t be complete without a dollop of sour cream.
This makes a big batch you can share with all your friends. Or not.
If you feel the urge to hoard them all for yourself then I completely understand. They’re great with eggs for breakfast, alongside a salad for lunch and with a hamburger on top for dinner. <– I did that.
I sandwiched a hamburger between double layers of latkes for the bun.
I’m a wild one.
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Ingredients
- 2 pounds russet potatoes, unpeeled, scrubbed, and shredded (5 - 6 medium)
- ½ cup minced yellow onion
- salt and pepper
- 2 large apples, peeled, grated and tossed with 2 teaspoons lemon juice
- 2 cups shredded extra sharp cheddar cheese
- 2 tablespoons corn starch
- 2 large eggs, lightly beaten
- 2 teaspoons minced chives
- vegetable oil
- sour cream, for serving
Instructions
- In a large bowl mix the potatoes and onion together with 1 teaspoon salt. Put half into the middle of a clean kitchen towel, fold it over and twist the ends together over the sink to squeeze water out. Place in a large microwaveable bowl and repeat with the remaining half.
- Cover the bowl with a paper towel and microwave for 1 minute and 30 seconds, in 30 second increments, mixing the potatoes well after each one.
- Spread the potato mixture out over a large baking sheet and let cool.
- Use the same kitchen towel to squeeze the water out of the apples. Add it to a bowl with the cooled potatoes and cheese; toss well.
- Add the corn starch and toss to coat.
- Add the eggs, chives and ¼ teaspoon black pepper. Toss well.
- In a 10 or 12-inch skillet or Dutch oven with a grease screen set over it heat a ¼-inch oil over medium-high heat to about 340 degrees F.
- Working in batches of 4 or 5 at a time scoop up scant ¼ cups of the mixture and place in the pan, with a spatula press down to ⅓-inch thick. Cook about 3 minutes without disturbing then turn over and cook 3 minutes longer or until browned.
- Drain on paper towels. Add oil to the pan as needed and let it heat up.
- Sprinkle the tops with salt and serve warm or at room temperature with sour cream.
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