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Potato Latkes with Gruyère Cheese and Green Onion

Easy potato latkes with cheese (grated gruyère) and the fresh flavour of green spring onion. Delicious served warm or at room temperature.

Course Brunch, Main Course
Category Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Latkes
Calories 108 kcal
Autor Elle

Ingredients

  • 500 g all-purpose potatoes (medium-starch), peeled and quartered lengthwise
  • 1 bunch green onions, finely chopped
  • 2 large eggs
  • 125 g grated Gruyère cheese
  • 1/2 cup flour (65 g)
  • 1 teaspoon baking powder
  • 11/2 teaspoons fine sea salt, plus more as needed
  • Freshly ground black pepper, to taste
  • Oil or ghee, for frying
  • Apple sauce, crème fraîche or sour cream, for serving (optional)

Method

  1. Use the coarse grating disk of a food processor to grate the potatoes. Alternatively, grate the potatoes by hand using the large holes of a box grater)
  2. Transfer the potatoes and green onion to a clean dish towel and squeeze out as much liquid as possible. Note: the drier the mixture, the crisper the latkes.
  3. In a small bowl, whisk together the flour, baking powder, salt, pepper.
  4. Transfer the potato mixture to a large bowl and stir in the eggs, followed by the cheese, and finally the flour mixture. Work together until evenly distributed.
  5. Heat 1,5 tablespoon of oil (or more) in a large heavy-bottomed non-stick skillet over medium to medium-high heat.
  6. Shape small handfuls of the potato mixture (roughly the size as a golf ball) into latkes, flattening gently.
  7. Once the oil is hot, carefully place the patties into the skillet, leaving generous space around each one. You will need to work in batches.
  8. Cook until the edges are brown and crispy, about 5 minutes. Then carefully flip them over and cook until deep golden brown on the second side, about another 5 minutes.
  9. Transfer the latkes to a paper towel–lined plate and immediately sprinkle them with a pinch of salt. Repeat until all the latkes are fried, adding more oil as needed.
  10. Serve hot, with crème fraîche, sour cream and/or applesauce, as desired. Enjoy!

Notes

  • If desired, you can leave the skin on the potatoes. This gives the latkes more texture and of course, is a time saver since you won’t need to do any peeling. Simply, give them a really good scrub under warm water before grating them.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.