Since it’s Hanukkah, it’s time for crunchy potato pancakes called “latkes” and cheese makes most things taste better. Cheese latkes are crunchy on the outside and gooey on the inside and I have never yet met a person who did not like them. I used to make latkes form raw potatoes, but recently I discovered that mashed potatoes make even tastier pancakes.
Cheese Latkes Recipe
By December 17, 2014Published:
Since it's Hanukkah, it's time for crunchy potato pancakes called "latkes" and cheese makes most things taste better. Cheese latkes …
- 4 large potatoes chopped into chunks
- 1/4 cup Butter or coconut oil
- 2 Organic free range eggs
- 1 teaspoon Sea salt
- 1/2 teeaspoon Black pepper
- 1 cup Cheddar cheese (or vegan cheese) grated
- 1/2 cup Chickpea flour
- Cover the potatoes with water in a large pot. Bring to a boil and lower the flame. simmer for about ten minutes or until soft, but not mushy.
- Dump all the water out, but leave 1/2 cup of water in the pot with the potatoes. Using a potato masher, mash the potatoes.
- Add butter, salt, pepper and cheese and chickpea flour to the potatoes. Mix in the eggs.
- Spoon the pancake batter into a bit of coconut oil, heated to medium heat in a skillet. Fry on one side until the pancakes get a slightly darker rim, flip and cook on the other side.
* If the pancakes are too moist, add a tablespoon of chickpea flour.
- Take out, drain on paper towels and serve.