Recipe photo

Cheddar Latkes

12 45 minutes

Cheddar Latkes

These irresistible Cheddar and potato latkes make an impressive cocktail appetizer, or side dish for dinner or brunch.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Makes: 12


  • 4 large Yukon Gold potatoes, peeled (2 1/2 lb/1.1 kg)
  • 1 onion
  • 1/3 cup (75 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 eggs, beaten
  • 1 cup (250 mL) shredded Balderson® Royal Canadian 2-Year-Old Cheddar, divided
  • Canola oil, for frying
  • 1 cup (250 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh chives


  1. Using large holes on box grater or in food processor, shred potatoes and onion. Let drain in colander; transfer to tea towel and squeeze out excess moisture. Whisk together flour, baking powder, salt and pepper until combined; set aside.
  2. Transfer potato mixture to large bowl. Stir in eggs; toss with flour mixture. Fold in half of the cheese.
  3. Preheat oven to 425°F (220°C). Pour enough oil into large non-stick skillet to cover bottom of pan; heat over medium heat. Scoop 1/4 cupfuls (60 mL) of batter into pan; flatten with back of spoon to form 4-inch (10 cm) rounds. In six batches, cook latkes for 2 to 3 minutes per side or until golden brown and crisp around edges, wiping pan and adding more oil as needed. Transfer to paper towel–lined tray.
  4. Transfer latkes to large unlined baking sheet. Sprinkle tops with remaining cheese; bake for 3 to 5 minutes or until cheese is melted and latkes are heated through.
  5. Serve latkes with dollop of sour cream and sprinkle of chives.


  • As a variation, serve with applesauce, caviar, smoked salmon and capers.
  • Alternatively, make mini latkes, using 2 tbsp of batter for each latke.