Potato and Cheese Latkes (Potato and Cheese Pancakes) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 24 |
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These are the BEST LATKES (potato and cheese pancakes) that I, Alan Leonetti, have ever tasted, and I was raised on latkes all my life. This recipe was devised by my partner Dean Ramsey. If you have any questions e-mail me: AlanLeonetti Ingredients:
1 (6 1/4 ounce) package instant mashed potatoes |
1 (14 ounce) can chicken broth |
1/2 cup cheese (shredded 4-blend of monterey jack, mild cheddar, queso quesadilla and asadero) |
4 tablespoons butter |
1/3 cup milk |
1 egg |
Directions:
1. Cook instant potatoes in a pot following package instructions. Instead of water, use chicken broth, 4 tablespoons of butter and 1/3 cup of milk.
2. After potatoes have been whipped, but are still hot, mix in the cheese.
3. Allow to cool and blend in the egg.
4. If potato mixture is too thick, add a little more butter.
5. In a large skillet pour in 1/2 inch of cooking oil (not olive oil). Heat oil until very hot and then with a tablespoon, drop in large globs of the potato mixture.
6. When the edges begin to turn a golden brown, then with a spatula, turn the latkes over and continue cooking until the other side is golden brown.
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