“These potato pancakes are both flavorful and crispy. It is so much easier if you have a food processor with a shredder on it. Either way, worth making!” - by Jennifer H
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 404 cal
- 20%
- Fat
- 33.8 g
- 52%
- Carbs
- 18.8 g
- 6%
Based on a 2,000 calorie diet
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