Ingredients40 m servings 404 cals
- Place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. Place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, Cheddar cheese, salt, and pepper until well mixed.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. Press down on the patties to flatten them to about 1/3 inch thick. Fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. Remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.
Per Serving: 404 calories; 33.8 g fat; 18.8 g carbohydrates; 7.8 g protein; 104 mg cholesterol; 835 mg sodium. Full nutrition
ReviewsRead all reviews 7
the cheese was a great idea! I also added seasoned salt (instead of regular table salt), nutmeg, and a dash each of cinnamon, all spice, and chili powder. Awesome!
Made this tonight! Got sooooo many compliments. I added a little more flour, some basil and some oregano. Other then that, it was pretty much the same. Our friends said they were the best lat...
Would be better with less salt. The cheese and soup mix are already salty. Deliciousness.
Really yummy! I tried another recipe with too much egg-to-potato ratio, but this was just right. I added some bacon crumbles to mine and substituted the dry onion soup for fresh, chopped onions....
These latkes are excellent! Going to make them again for the third night of Hanukkah