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Photo for - Cheesy Jalapeño Latkes

Cheesy Jalapeño Latkes

Crispy potato cakes are even crispier with a cheesy addition – and a little Latin spice to keep you on your toes!

  • Yields: 16 Latkes
  • Preparation: 45 minutes

Ingredients

  • 2 cups (500mL) IVANHOE - Jalapeño Goat Cheese, shredded
  • 1 cup (250mL) HEWITT'S - Goat Milk Sour Cream
  • 2 lb (1Kg) baking potatoes, peeled and grated
  • 1 cup (250mL) onions, finely chopped
  • 1/4 cup (50mL) all purpose flour
  • 2 eggs
  • 1 1/2 tsp (7mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/2 tsp (2mL) garlic powder
  • 1 cup (250mL) vegetable oil, for frying
  • 2 tbsp (30mL) cilantro, chopped
  • 1 tbsp (15mL) lime juice

Instructions

  1. On large tea towel, place potatoes and onions; gather sides into the middle and roll up towel. Squeeze mixture over sink to remove excess liquid. Transfer to large bowl; stir in cheese, flour, eggs, salt, pepper and garlic powder.
  2. Heat oil in 10-inch (25 cm) heavy nonstick or cast iron skillet set over medium-high heat; scoop half of the batter, in 1/4 cup (60 mL) portions, into hot oil, flattening gently with back of spatula. Cook, flipping once, for 8 to 10 minutes or until golden brown and crispy. Repeat with remaining batter, adding more oil if necessary. Transfer to paper towel–lined baking sheet.
  3. Stir together sour cream, cilantro and lime juice. Serve with warm latkes for dipping.
  • Make mini latkes to serve as hors d’oeuvres, topped with the sour cream mixture and a pickled jalapeño pepper slice.
Photo of - Cheesy Jalapeño Latkes

Ingredients

  • 2 cups (500mL) IVANHOE - Jalapeño Goat Cheese, shredded
  • 1 cup (250mL) HEWITT'S - Goat Milk Sour Cream
  • 2 lb (1Kg) baking potatoes, peeled and grated
  • 1 cup (250mL) onions, finely chopped
  • 1/4 cup (50mL) all purpose flour
  • 2 eggs
  • 1 1/2 tsp (7mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/2 tsp (2mL) garlic powder
  • 1 cup (250mL) vegetable oil, for frying
  • 2 tbsp (30mL) cilantro, chopped
  • 1 tbsp (15mL) lime juice