Crispy, cheesy, and slightly sweet, these Cheddar Apple Potato Latkes are a delightful twist on the traditional latke. Combining the savory goodness of potatoes and cheddar cheese with the subtle sweetness of apples, these latkes are perfect for Hanukkah, brunch, or as an irresistible side dish. They’re golden brown on the outside, tender on the inside, and sure to be a hit at your table!

Let’s dive into how to make these latkes step-by-step, ensuring they turn out perfectly every time.

Why You’ll Love These Cheddar Apple Potato Latkes :

1. Savory-Sweet Perfection: The combination of sharp cheddar and sweet apples adds an exciting flavor profile to classic latkes.
2. Crowd-Pleasing: Whether served with sour cream or as a side dish, these latkes are always a favorite.
3. Customizable: Easy to adjust with your favorite cheese or add-ins like herbs or spices.

Ingredients :

Here’s what you’ll need to make these Cheddar Apple Potato Latkes:

• 2 pounds russet potatoes (unpeeled, scrubbed, and shredded; about 5-6 medium)
• ½ cup minced yellow onion
• 1 teaspoon salt (plus extra for sprinkling)
• 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 (for frying)
• Sour cream (for serving)

Step-by-Step Instructions :

1. Prep the Potatoes and Onions

1. In a large bowl, mix the shredded potatoes and minced onion with 1 teaspoon of salt.
2. Divide the mixture into two halves. Place one half in the center of a clean kitchen towel, fold it over, and twist the ends tightly over a sink to squeeze out as much water as possible. Repeat with the other half.
3. Transfer the squeezed potatoes to a large microwave-safe bowl.

2. Microwave the Potato Mixture

1. Cover the bowl of potatoes with a paper towel.
2. Microwave the potatoes for 1 minute and 30 seconds in 30-second increments, stirring well after each interval. This step helps release any remaining moisture while partially cooking the potatoes.

3. Cool the Potatoes

Spread the potato mixture onto a large baking sheet and let it cool completely. This step ensures the latkes crisp up when fried and don’t steam in the pan.

4. Prepare the Apples

1. Use the same kitchen towel to squeeze the grated apples, removing as much liquid as possible.
2. Toss the apples with the cooled potato mixture and shredded cheddar cheese in a large mixing bowl.

5. Add the Binding Ingredients

1. Sprinkle the corn starch over the potato-apple mixture and toss to coat evenly. This helps bind the latkes and adds crispiness.
2. Add the beaten eggs, minced chives, and ¼ teaspoon black pepper. Mix thoroughly to ensure everything is well incorporated.

6. Heat the Oil

1. In a 10 or 12-inch skillet or Dutch oven, heat about ¼ inch of vegetable oil over medium-high heat to approximately 340°F. Use a grease screen if you have one to minimize splatter.

7. Fry the Latkes

1. Working in batches of 4 or 5, scoop scant ¼-cup portions of the latke mixture into the hot oil. Use a spatula to flatten each mound to about ⅓-inch thick.
2. Cook the latkes for 3 minutes on one side without disturbing them. Flip and cook for another 3 minutes, or until golden brown and crispy on both sides.
3. Transfer the cooked latkes to a plate lined with paper towels to drain. Sprinkle lightly with salt while they’re still hot.
4. Add more oil to the pan as needed, ensuring it heats back to temperature before frying the next batch.

8. Serve

Serve the latkes warm or at room temperature with a dollop of sour cream. For an extra touch, garnish with additional chives or a drizzle of apple sauce.

Tips for Perfect Latkes :

1. Remove as Much Moisture as Possible: Squeezing the liquid from the potatoes and apples is key to crispy latkes. Too much moisture can make them soggy.
2. Cheese Options: While sharp cheddar is a standout here, you can experiment with gruyere, parmesan, or even a smoked cheese for added depth.
3. Control Oil Temperature: Maintain the oil temperature around 340°F. Too hot and the latkes burn; too cool and they’ll absorb oil.
4. Make Ahead: Fry the latkes ahead of time and reheat them in a 375°F oven for 10 minutes before serving.

FAQs About Cheddar Apple Potato Latkes :

1. Can I Make These Latkes Ahead of Time?

Yes! You can fry the latkes up to a day in advance. Store them in an airtight container in the fridge, then reheat in the oven at 375°F for 10 minutes to crisp them up.

2. Can I Freeze Latkes?

Absolutely! Place the cooked latkes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in a 375°F oven.

3. Can I Use Different Potatoes?

Russet potatoes work best because of their high starch content, but Yukon Golds can be a good substitute. Avoid waxy potatoes, as they don’t crisp up as well.

4. What Other Toppings Work Well?

Sour cream is a classic choice, but you can also serve these latkes with apple sauce, a dollop of Greek yogurt, or even spicy sriracha mayo for a modern twist.

These Cheddar Apple Potato Latkes are a deliciously crispy and cheesy take on the classic recipe. Perfect for any occasion, they’re simple to make yet packed with flavor. Whether served for brunch, a holiday meal, or a fun appetizer, these latkes are guaranteed to impress!

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Yield: 12-15 latkes

Cheddar Apple Potato Latkes

Print

These Cheddar Apple Potato Latkes are a deliciously crispy and cheesy take on the classic recipe.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2 lbs russet potatoes (shredded)
• ½ cup minced yellow onion
• 1 tsp salt (plus more for sprinkling)
• 2 large apples (grated, tossed with 2 tsp lemon juice)
• 2 cups shredded extra-sharp cheddar cheese
• 2 tbsp corn starch
• 2 large eggs (lightly beaten)
• 2 tsp minced chives
• Vegetable oil (for frying)
• Sour cream (for serving)

Instructions

Shred potatoes and onions; squeeze out liquid. Microwave for 1.5 minutes in 30-second intervals, stirring between.

Spread potatoes on a baking sheet to cool.

Squeeze liquid from apples. Combine with potatoes, cheddar, and corn starch.

Mix in eggs, chives, and black pepper.

Heat oil in a skillet to 340°F. Scoop ¼-cup portions into oil; flatten to ⅓-inch thick.

Fry 3 minutes per side until golden. Drain on paper towels and sprinkle with salt.

Serve warm with sour cream.

Notes

Nutrition (per latke):Calories: 150 | Carbs: 12g | Fat: 10g | Protein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest