Description
Imagine crispy potato pancakes oozing with melted cheese. Latke Grilled Cheese is the perfect marriage of crispy, golden potato latkes and gooey, melty cheese, all in one mouthwatering bite. This isn’t just a grilled cheese; it’s a experience that brings together the best of comfort food and Chanukah tradition.
The original recipe for Latke Grilled Cheese is from @alliesbananabread on Instagram.
Ingredients
- 3 medium/large russet potatoes, peeled and grated (around 1 1/2 pounds)
- 4 green onions, sliced or 1/2 onion grated
- 1 large egg
- 2 tablespoons (gluten free) flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1 tablespoon Everything but the Bagel seasoning (optional)
- 16 slices American Cheese, or more if desired.
- Avocado, peanut or sunflower oil for frying
- 2 tablespoons unsalted butter
- sieve, cheesecloth or soup sock to drain potatoes
- Tomato soup for serving (optional)
Instructions
- Line a baking sheet with paper towels. Set aside.
- In a small bowl, whisk together the flour, salt, pepper, baking powder and everything seasoning (if using). Set aside.
- Place the grated potatoes into a sieve, cheesecloth or soup sock and squeeze to get all the liquid out of the potatoes. Put some muscle into it.
- Transfer the potatoes to a large bowl, the add the green onion, egg and mixed dry ingredients. Toss until all the ingredients are evenly blended.
- Using a large scooper, divide the latke mixture into 12 even portions and set on a large baking sheet.
- Place enough oil to cover the bottom of a large skillet. Heat over medium/high heat until hot. You can test the readiness of the oil by tossing in a small piece of the potato into the oil. If it sizzles then the oil is ready.
- Take one of the divided latke batter mounds and flatten with your hand. The flatter the better for the Latke Grilled Cheese Sandwich.
- Carefully set the flat latke in the hot oil, repeating with 2 or three more latke mounds, being careful not to overcrowd the pan.
- Cook until just browned on each side, then set them on the prepared towel lined baking sheet. You don’t want the latkes to be too crispy yet because you’re going to fry them again for the Latke Grilled Cheese.
- Repeat with the remaining latke batter, setting the finished latkes on the prepared towel lined baking sheet. Allow the latkes to cool just enough to be able to handle.
- Pair the latkes into six pairs. The pairs should be even in size. Place (2 slices or more) cheese in between the latke pairs.
- Heat the butter in the skillet that was just used for frying the latkes. Place the Latke Sandwiches in the pan, not overcrowding the pan. Fry until golden brown on each side and the cheese is completely melted.
- Repeat with the remaining Latke Grilled Cheeses.
- Serve with hot tomato soup or your favorite dipping sauce.
Equipment
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GEFU Universal Peeler – Magic Peeler
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HexClad 12 Inch Hybrid Nonstick Frying Pan and Tempered Glass Lid
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HexClad 14 Inch Hybrid Stainless Steel Frying Pan with Lid
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OXO 2 Cup Adjustable Measuring Cup
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OXO Good Grips Pro 12″ Frying Pan Skillet
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OXO Stainless Steel Mira Series 12in Frypan – Ceramic
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Buy Now → Notes
Tip: If you set your grater on it’s side and place it on a baking sheet, you can grate the potatoes more easily.
Not in the mood for Latke Grilled Cheese? These latkes are great on their own.
If you’re a huge cheese fan like me and want to add even more cheese to your Latke Grilled Cheese, the cheese may not completely melt in between thee latkes if the cheese is too thick. You can place the Latke Grilled Cheese in the microwave for 15-20 seconds to completely melt the cheese.
Nutrition
- Serving Size: 8 Latke Grilled Cheese or 16 latkes
- Calories: 261
- Sugar: 3 g
- Sodium: 594.8 mg
- Fat: 10.6 g
- Saturated Fat: 3 g
- Carbohydrates: 31.1 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40.8 mg
