Hors D'oeuvres

Potato “Latkes” (pancakes)

I love a delicious latke, they are a very simple dish to make but you have to be careful, as they can be pretty bland. There are a million ways to make them, especially with a wide variety of toppings but after a lot of research, here is what we landed on as our favorite to serve. (this is not Kosher)


  • 1 pound of russet potatoes, peeled and shredded
  • 8 teaspoons of unsalted butter, clarified (see below)
  • 2 teaspoons of unsalted butter
  • 2 medium onions, peeled and sliced into thin half moons
  • 1 teaspoon red pepper flakes
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 cup fresh chicken stock (or store bought, in a carton, never a can)
  • 1 extra large egg, beaten
  • 1/2 cub feta cheese, crumbled
  • 1/4 cup cream cheese, room temperature
  • 1/4 cup goat cheese, room temperature
  • 1/4 cup sour cream
  • 4-5 dashes of Sriracha
  • 1 cup chives, finely chopped
  • Kosher salt and freshly ground black pepper to taste

Making It

  • Caramelize the onions until they are golden brown and have a kick to them. In a sautΓ© pan with high side overt medium-high heat, quickly melt the two teaspoons of unsalted butter until bubbling, add the red pepper flakes, thyme and after a minute add the onions. stir with a wooden spoon occasionally, after ten minutes turn the heat to medium and cook for up to 45 minutes, stirring and adding checkin stock (one teaspoon or so at a time) to deglaze, when golden brown, set aside in a bowl to cool
  • Make the clarified butter by heating the butter over a medium high heat, when fully melted remove from head, scoop of the white milk on top and you now have clarified butter to cook the latkes on (much better than olive oil)
  • Next to do is making the topping for the potatoes, a simple yet delicious kick to the latkes. In a food processor fitted with the steal blade add the cream cheese, goat cheese and sour cream, pulse until smooth and fulling incorporated, then add the onions and sriracha, pulse 4-6 times, set aside in a bowl and wash the food processor bowl for the next step
  • Take the food processor fitted with a shredding blade, shred the potatoes and put in cold water for 5 minutes, then lay out on a cloth towel and squeeze the water out by rolling and twisting the towel with the potatoes on the inside
  • In a mixing bowl add the potatoes, egg, flour, feta and potatoes, season to taste, stir together
  • Place a large non-stick skillet over medium-high heat, drizzle the clarified butter over each area you will spoon the latke mix over, each latke be about three inches in diameter, good for two minutes and lower head to medium, cook another tree minutes and flip, cooking for another 5 minutes, they should be golden brown on each side, put on paper town to drain the excess butter, plate and top with a dollop of the cheese mix and sprinkle chives one top

4 comments on “Potato “Latkes” (pancakes)

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