Name: Cheesy Potato Latkes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Jewish / Eastern European
Ingredients: 2 large russet potatoes, peeled and grated; 1 small onion, grated; 1 cup shredded cheddar cheese (or any melting cheese); 2 large eggs, beaten; 1/4 cup all-purpose flour (or matzo meal); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder (optional); Vegetable oil, for frying; Sour cream or applesauce, for serving (optional)

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Cheesy Potato Latkes Recipe – Crispy, Golden Cheese Latkes for Hanukkah & Beyond

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Difficulty

Easy

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Prep Time

20 mins

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Cook Time

15 mins

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Total Time

35 mins

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Servings

4 servings (12 latkes)

I’ll never forget the first time I tasted a latke that actually made me stop mid-chew and stare at the plate. It was at a tiny Hanukkah gathering in Brooklyn, and the host — a bubbly grandmother from Odessa — had grated potatoes so fine they nearly dissolved on the tongue. That night, I went home dreaming of crispy edges, tender centers, and the glorious addition of melted cheese. This cheesy potato latkes recipe is my love letter to that memory, reimagined through my own lens: a Moroccan-born, Paris-trained chef who now calls New York City home. These crispy potato pancakes with cheese are everything you want from a latke — shatteringly golden on the outside, soft and savory within, with ribbons of melted cheddar running through every bite.

Close your eyes and imagine the sound: that first fork-crack through a perfectly fried latke. The aroma of hot oil meeting sweet onion and nutty cheese fills your kitchen like a warm hug. Each bite offers a contrast of textures — the jagged, crunchy crust giving way to a tender, almost custard-like interior studded with melted pockets of cheese. A dollop of cold sour cream cuts through the richness, while a spoonful of applesauce adds a whisper of sweetness that feels downright nostalgic. I love adding a pinch of garlic powder and a hint of black pepper to elevate the savory notes, a trick I picked up during my pastry days in Paris — though this is decidedly not pastry, the same principle of balance applies.

What sets this cheesy potato latkes recipe apart from the countless others you’ll find online is the method. I’ve tested every variable — potato type, grate size, cheese meltability, oil temperature — so you don’t have to. The secret lies in squeezing out every drop of potato liquid (I’ll show you exactly how), using the right cheese that melts without greasing out, and frying at a precise temperature that ensures crispiness without burning. This easy cheesy latkes recipe is foolproof for beginners and satisfying for seasoned cooks. Plus, I’m sharing my pro tip for keeping latkes from falling apart — because nobody deserves a broken latke.

Why This Cheesy Potato Latkes Recipe Is the Best

The Flavor Secret. The magic starts with a combination of russet potatoes and sharp cheddar cheese. Russets have high starch content and low moisture, which means they crisp up beautifully. The cheddar brings a tangy, nutty depth that complements the earthy potatoes. I add a touch of garlic powder and finely grated onion for a savory backbone — a technique I learned from my mother’s kitchen in Morocco, where onions are the foundation of so many dishes. This isn’t just a cheese latke for Hanukkah; it’s a year-round crowd-pleaser that works as a side dish, appetizer, or even a lazy brunch star.

Perfected Texture. Texture is everything in a latke, and this homemade latkes recipe delivers on all fronts. The key is squeezing the grated potato-onion mixture until it’s almost dry. I use a clean kitchen towel and wring it with serious muscle — that step removes excess starch and water, preventing soggy latkes. Then, a brief rest allows any remaining liquid to pool at the bottom, which I drain off before adding the eggs and flour. The result? Latkes that stay crispy for hours, not minutes. The cheese melts into the interior, creating little pockets of gooey goodness without making the latke greasy.

Foolproof & Fast. This recipe is designed for real life. You don’t need a deep fryer or a culinary degree. A large skillet, a quarter-inch of oil, and medium-high heat are all you need. I walk you through every visual cue — when the oil is shimmering, how to tell if your latke is ready to flip, and how to drain them without losing crispiness. Even if you’ve never made a latke before, you’ll nail it on the first try. And if you have made them before, this cheesy twist will become your new favorite.

Cheesy Potato Latkes Recipe Ingredients

I source my potatoes from the Union Square Greenmarket in NYC, where the russets are earthy and starchy — ideal for latkes. The cheddar I grab from a small dairy farm upstate, but a good block of sharp cheddar from any grocery store works beautifully. This ingredient list is short and intentional, so quality matters. Let me walk you through each one, with a few substitutions I’ve tested in my own kitchen.

Ingredients List

2 large russet potatoes, peeled and grated

1 small onion, grated
1 cup shredded cheddar cheese (or any melting cheese — Gruyère, mozzarella, or Gouda work great)
2 large eggs, beaten

1/4 cup all-purpose flour (or matzo meal for a more traditional texture)
1 teaspoon salt
1/2 teaspoon black pepper

1/4 teaspoon garlic powder (optional, but I highly recommend it)
Vegetable oil, for frying (about 1/2 cup, depending on your skillet)
Sour cream or applesauce, for serving (optional, but classic)

Ingredient Spotlight

Each ingredient in this cheesy potato latkes recipe plays a specific role. Here’s what you need to know — and what to use if you’re out of something.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Russet potatoes	Yukon Gold potatoes	Slightly less crispy, but creamier interior; still very good
Sharp cheddar cheese	Gruyère, mozzarella, or Gouda	Gruyère adds nuttiness; mozzarella is milder and stretchier; Gouda is sweet and creamy
All-purpose flour	Matzo meal or almond flour (for gluten-free)	Matzo meal adds a slightly coarser, more traditional texture; almond flour is gluten-free but less binding
Vegetable oil	Canola oil, peanut oil, or avocado oil	All have high smoke points and neutral flavors; peanut oil adds a subtle richness

How to Make Cheesy Potato Latkes — Step-by-Step

Making these crispy potato pancakes with cheese is easier than you think. Follow these steps, and you’ll have golden, perfectly cheesy latkes every time. I’ve included my best pro tips and the most common mistakes so you can skip the guesswork.

Step 1: Grate and Squeeze

Peel and grate the potatoes and onion using the large holes of a box grater or a food processor with a grating disc. Transfer the mixture to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist firmly, squeezing out as much liquid as possible — you’ll be surprised how much comes out. This step is non-negotiable for crispy latkes.

💡 mia’s Pro Tip: After squeezing, transfer the mixture to a bowl and let it sit for 5 minutes. You’ll notice more liquid pooling at the bottom — pour that off before adding the other ingredients. This double-squeeze method guarantees extra crispiness.

Step 2: Mix the Batter

In a large bowl, combine the squeezed potato-onion mixture with the shredded cheese, beaten eggs, flour, salt, pepper, and garlic powder (if using). Stir until everything is evenly incorporated. The mixture should hold together when pressed — if it seems too wet, add another tablespoon of flour.

⚠️ Common Mistake to Avoid: Adding the cheese too early or overmixing. Fold the cheese in gently so it stays in distinct shreds — this creates those glorious melty pockets when fried.

Step 3: Heat the Oil

Pour about 1/4 inch of vegetable oil into a large skillet (cast iron is ideal) and heat over medium-high until shimmering — about 3 to 4 minutes. To test, drop a tiny bit of the batter into the oil; it should sizzle immediately and rise to the surface.

💡 mia’s Pro Tip: Use a thermometer if you have one — 350°F is the sweet spot. If the oil is too cool, the latkes absorb oil and turn greasy; too hot, and they burn before the center cooks through.

Step 4: Fry the Latkes

Drop spoonfuls of the potato mixture into the hot oil (about 2 tablespoons per latke), flattening gently with a spatula to form even patties about 1/2-inch thick. Don’t overcrowd the pan — work in batches if needed. Fry for 3 to 4 minutes per side, until deep golden brown and crispy. Transfer to a plate lined with paper towels to drain.

⚠️ Common Mistake to Avoid: Flipping too early. Wait until the edges are visibly brown and crispy before flipping. If you flip too soon, the latke will stick or break apart. Patience pays off here.

Step 5: Serve Hot

Serve the latkes immediately while they’re still hot and crispy. A dollop of sour cream or a spoonful of applesauce on the side is classic — both complement the savory, cheesy richness beautifully. Garnish with a sprinkle of fresh chives or parsley for a pop of color.

💡 mia’s Pro Tip: If you’re serving a crowd, keep the cooked latkes warm on a baking sheet in a 200°F oven while you finish the remaining batches. They’ll stay crispy for up to 30 minutes without drying out.

Step	Action	Duration	Key Visual Cue
1	Grate & squeeze potatoes and onion	5 minutes	No dripping liquid when squeezed
2	Mix batter with cheese, eggs, flour, seasonings	3 minutes	Batter holds together when pressed
3	Heat oil in skillet	3–4 minutes	Oil is shimmering, small test drop sizzles
4	Fry latkes, flip once	6–8 minutes total	Golden brown edges, crispy surface
5	Drain on paper towels & serve	1–2 minutes	Paper towels absorb excess oil

Serving & Presentation

These cheese latkes for Hanukkah or any occasion are incredibly versatile. I love serving them on a large platter lined with a linen napkin to absorb any lingering oil, with small bowls of sour cream and applesauce on the side. For a modern twist, I sometimes add a drizzle of honey or a sprinkle of flaky sea salt right before serving — a trick I picked up from a Parisian bistro that served potato galettes with salted butter and honey.

When I make these for friends in my NYC apartment, I also like to add a light salad dressed with lemon and herbs on the side — the brightness cuts through the richness of the latkes beautifully. And if I’m feeling extra festive (hello, Hanukkah party!), I pile them high and garnish with fresh dill or chopped chives for a pop of green that makes the golden latkes pop.

For a complete meal, pair these latkes with roasted chicken, brisket, or a simple vegetable soup. They also make a fantastic base for smoked salmon and crème fraîche — an elegant appetizer that takes minutes to assemble. Check out the pairing guide below for more ideas.

Pairing Type	Suggestions	Why It Works
Side Dish	Brisket, roasted chicken, vegetable soup	The savory richness of latkes complements hearty mains; soup adds a light contrast
Sauce / Dip	Sour cream, applesauce, honey-dill yogurt sauce	Cool, tangy, or sweet contrasts balance the crispy, cheesy latkes
Beverage	Dry Riesling, sparkling water with lemon, or a light lager	Acidity and bubbles cut through the richness; a lager is crisp and refreshing
Garnish	Fresh chives, dill, flaky sea salt, a drizzle of honey	Fresh herbs add color and brightness; salt and honey enhance the savory-sweet balance

Make-Ahead, Storage & Reheating

I prep these latkes all the time for busy weeknights or holiday parties in my NYC kitchen. You can make the batter ahead, or fry them fully and reheat — either way works beautifully. Here’s my tested guide for keeping them at their best.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container, layers separated by parchment	Up to 4 days	Oven at 375°F for 6–8 minutes, flipping once; or air fryer at 350°F for 4 minutes
Freezer	Freeze in a single layer on a baking sheet, then transfer to a freezer bag	Up to 3 months	Reheat directly from frozen at 375°F for 10–12 minutes; no need to thaw
Make-Ahead Batter	Covered bowl in the fridge, with plastic wrap pressed onto the surface	Up to 1 day in advance	Stir well before frying; the mixture may darken slightly (oxidation) but that’s fine

One more thing: never reheat latkes in the microwave — they’ll turn soggy and rubbery. The oven or air fryer restores their crispy glory. I often double the batch and freeze half, so I always have a stash ready for unexpected guests or a quick side dish.

If you’re planning ahead for a party, fry the latkes fully, let them cool on a wire rack (not paper towels — that traps steam), then freeze in a single layer. When you’re ready to serve, reheat them directly from frozen. They’ll taste as if you just made them.

Variations & Easy Swaps

One of the things I love most about this easy cheesy latkes recipe is how adaptable it is. Whether you’re cooking for dietary needs or just want to play with flavors, here are my favorite variations — each tested multiple times so you can swap with confidence.

Variation	Key Change	Best For	Difficulty Impact
Moroccan Spiced Latkes	Add 1 tsp cumin, 1/2 tsp paprika, and a pinch of cinnamon	A North African flavor twist; great with harissa yogurt	No change — just add spices
Gluten-Free Latkes	Replace flour with almond flour or gluten-free blend	Gluten-free diets; still crisp and tender	Easy — use 1:1 substitution
Zucchini-Cheese Latkes	Replace 1 potato with 1 medium grated zucchini (squeeze well)	Lighter, veggie-forward version; perfect for summer	Same method; squeeze zucchini extra well

Moroccan Spiced Latkes

This variation is straight from my childhood kitchen in Morocco. Add 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and a pinch of cinnamon to the batter. The cumin and paprika bring warmth, while the cinnamon adds a subtle sweetness that catches you by surprise. Serve these with a dollop of harissa-spiked yogurt or a simple cilantro-lime sauce. They’re fantastic as an appetizer or alongside grilled lamb.

Gluten-Free Latkes

For a gluten-free version, swap the all-purpose flour with almond flour or a 1:1 gluten-free baking blend. Almond flour adds a subtle nuttiness that pairs beautifully with the cheese. The texture is slightly more delicate, so handle the latkes gently when flipping. I also recommend adding an extra tablespoon of almond flour if the batter seems too wet. These hold up well and taste just as crispy and satisfying as the original.

Zucchini-Cheese Latkes

When summer hits and zucchini is overflowing at the Union Square Greenmarket, I make these. Replace one of the russet potatoes with one medium zucchini, grated and squeezed incredibly dry — zucchini holds much more water than potatoes, so be thorough. The result is a lighter, greener latke with a tender interior. I like to use a combination of cheddar and feta for a tangy, salty kick. Serve with a fresh tomato salad or tzatziki for a complete summer meal.

How do you keep cheesy potato latkes from falling apart when frying?

The most important step is squeezing out as much liquid as possible from the grated potatoes and onion. Use a clean kitchen towel or cheesecloth and wring it firmly — you want the mixture to feel almost dry. After squeezing, let the mixture rest for 5 minutes, then drain any liquid that pools at the bottom. The eggs and flour also act as binders, so be sure to include both. If your batter still feels too wet, add an extra tablespoon of flour. Finally, let the latkes cook undisturbed for a full 3 to 4 minutes on the first side before flipping — they need time to form a crispy crust that holds everything together.

What type of cheese works best for making cheesy potato latkes?

Sharp cheddar is my top choice because it melts beautifully and brings a tangy, nutty flavor that complements the potatoes. Other excellent options include Gruyère (which adds a rich, nutty depth), Gouda (sweet and creamy), and mozzarella (mild with excellent stretch). I recommend using a block of cheese and shredding it yourself — pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the best results, choose a cheese that melts well but isn’t too oily. Avoid very hard cheeses like Parmesan on their own, though you can mix a little in with a melting cheese for extra flavor.

Can you freeze cheesy potato latkes and reheat them later?

Absolutely! Freezing is a fantastic way to have these latkes ready whenever you need them. Let the cooked latkes cool completely on a wire rack (not paper towels, which can trap steam). Place them in a single layer on a baking sheet lined with parchment and freeze until solid, about 1 hour. Then transfer them to a freezer bag or airtight container, separating layers with parchment. They’ll keep for up to 3 months. To reheat, place them directly from frozen on a baking sheet in a 375°F oven for 10 to 12 minutes, flipping once, until hot and crispy. An air fryer at 350°F for 6 to 8 minutes also works beautifully. Avoid microwaving, as it will make them soggy.

What should I serve with cheesy potato latkes for a complete meal?

Cheesy potato latkes are wonderfully versatile and pair with a wide range of dishes. For a hearty meal, serve them alongside brisket, roasted chicken, or meatballs — the savory richness of the latkes complements these mains beautifully. For a lighter option, pair them with a bright, lemony salad or a bowl of vegetable soup. They also work as a base for smoked salmon and crème fraîche, or as a side for grilled fish. As for dips, sour cream and applesauce are classic choices, but you can also try a yogurt-dill sauce, harissa-spiked sour cream, or even a drizzle of honey for a sweet-savory twist.

Can I make cheesy potato latkes ahead of time for a party?

Yes, you can prepare these latkes in two ways: make the batter ahead or fry them fully in advance. The batter can be made up to 1 day ahead and stored in the fridge with plastic wrap pressed directly onto the surface to prevent browning. Stir well before frying. If you want to fry them ahead, cook them fully, let them cool on a wire rack, then refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven for 6 to 8 minutes, or in an air fryer at 350°F for 4 minutes. For longer storage, freeze them as described above — they’ll taste freshly made when reheated.

What oil is best for frying crispy potato latkes?

Use a neutral oil with a high smoke point — vegetable oil, canola oil, peanut oil, or avocado oil are all excellent choices. These oils can handle the high heat needed for crispy latkes without burning or imparting off-flavors. I personally use vegetable oil or peanut oil for their neutral taste and reliable performance. Avoid olive oil, which has a lower smoke point and can make the latkes taste bitter. The oil should be about 1/4 inch deep in the skillet and heated until shimmering (around 350°F) before adding the batter. A thermometer is helpful, but you can also test with a small drop of batter — it should sizzle immediately.

Are these cheesy potato latkes suitable for Hanukkah?

Absolutely! These cheese latkes for Hanukkah are a wonderful addition to your holiday table. Latkes are traditionally fried in oil to commemorate the miracle of the oil in the Hanukkah story, and this recipe follows that tradition beautifully. The addition of cheese adds a delicious twist — you can even make them with gouda or gruyère for a more decadent version. Serve them with applesauce and sour cream for a classic holiday spread, or pair them with brisket and roasted vegetables for a festive feast. They’re sure to be a hit with family and guests of all ages.

How do I reheat leftover latkes so they stay crispy?

The best way to reheat leftover latkes is in the oven or air fryer. To use the oven, preheat to 375°F, place the latkes on a baking sheet lined with parchment, and heat for 6 to 8 minutes, flipping halfway through — they’ll come out almost as crispy as when freshly fried. An air fryer works even faster: 350°F for 4 to 5 minutes, shaking the basket halfway through. Avoid the microwave at all costs, as it will turn your perfectly crispy latkes into soggy, rubbery discs. If you’re reheating from frozen, add 2 to 4 minutes to the oven or air fryer time. No need to thaw first.

Can I use a food processor to grate the potatoes and onion?

Yes, a food processor with a grating disc is a fantastic time-saver and produces consistently even shreds. Just make sure not to over-process — you want long, thin shreds, not a mushy paste. After grating, transfer the mixture to a kitchen towel and squeeze out the liquid just as you would with hand-grated potatoes. One advantage of using a food processor is that it’s faster, which means the potatoes have less time to oxidize and turn pink. If you’re making a large batch, this is definitely the way to go. Just be thorough with the squeezing step — that’s what guarantees crispy latkes.

How can I make these latkes dairy-free or vegan?

To make these latkes dairy-free, simply replace the cheddar cheese with a high-quality dairy-free shredded cheese that melts well — brands like Violife or Miyoko’s work wonderfully. The rest of the recipe is naturally dairy-free, as there’s no butter or cream. For a vegan version, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) or a commercial egg replacer. The texture will be slightly more delicate, so handle the latkes gently when flipping. You may also need an extra tablespoon of flour to help bind the mixture. The result is still deliciously crispy and satisfying.

I absolutely love hearing how this cheesy potato latkes recipe turns out in your kitchen. Did you go classic with cheddar and sour cream, or did you try the Moroccan-spiced variation with harissa yogurt? Maybe you made them gluten-free or added zucchini from your farmers market — whatever you did, I want to know! Drop a star rating and a comment below to let me and the community know how it went. Your feedback helps other cooks know what to expect, and it truly makes my day.

And if you snapped a photo of your golden, cheesy latkes, please share it on Instagram or Pinterest and tag @exorecipes. I’m always scrolling through the hashtag, and there’s nothing better than seeing your beautiful creations. Whether you’re making these for Hanukkah, a cozy weekend brunch, or a weeknight side dish, I’m cheering you on from my NYC kitchen. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡

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Table of Contents

Cheesy Potato Latkes Recipe – Crispy, Golden Cheese Latkes for Hanukkah & Beyond