Latkes, or potato pancakes, are easy to make and they’re pretty flavorful. If you’re interested in making some, then give this potato latke recipe a whirl. These latkes feature an enticing blend of Cabot Sharp Cheddar, Cabot Sour Cream and scrumptious potatoes—we’re positive that your family will absolutely love them. The recipe makes for fifteen servings, and one serving has roughly 170 calories, so it’s actually relatively light. We’re positive that you and your family will absolutely love this dish, but we’d love to hear your thoughts about this one—after trying these latkes, please make sure to rate and review them.
This potato latke recipe is very easy to follow and quite delicious. In order to get started, you’ll need three medium baking potatoes, four ounces of Cabot Sharp Cheddar, three eggs, two tablespoons of chopped parsley, some dried sage, some King Arthur Unbleached All-Purpose Flour, salt, white pepper, oil and Cabot Sour Cream. Start by grating the potatoes and then use a dishtowel to squeeze out all of the liquid. Then move the potatoes to a bowl, mix in the eggs, cheddar, parsley, sage, flour, salt and pepper. Heat everything in a skillet and cook until the latkes are golden brown. If you’d like to keep your caloric intake down, you can skip adding sour cream. However, if you’re looking for some extra flavor, then serve each latke with a dollop of applesauce and sour cream.
Cabot is a cooperative of 1000 family farms, and when it comes to making top-notch dairy products, we know what we’re doing. Collectively, our farmers have been making dairy products for generations, and we actually make a number of award winning cheeses too. We’re confident that any recipe that features our cheeses will be a surefire hit with your family, but we want to make sure that this latke recipe is up to our high standards. After trying this latke recipe, please make sure to rate and review it. Also, please feel free to share this recipe with your friends and family on Facebook, Twitter and Pinterest.
3 medium baking potatoes, peeled (1¼ to 1½ pounds)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
2 tablespoons chopped parsley
½ teaspoon crumbled dried sage
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
¼ teaspoon white pepper
oil for frying
Cabot Sour Cream
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GRATE potatoes on grater blade of food processor.
PLACE on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration).
TRANSFER to a bowl.
ADD the cheddar, eggs, parsley, sage, flour, salt and pepper. Mix well.
HEAT about ⅛-inch oil in a large, preferably non-stick, skillet over medium heat.
SLIDE rounded tablespoons of the mixture into the hot oil.
COOK 3 minutes on each side or until golden brown. Drain on paper towels. Serve with applesauce and sour cream.
My family loved these..especially the kids!
Too good to eat just 1!!