There is still time to make some more latkes this weekend before Hanukkah sees its last candle lit. Pepper jack cheese gives this version a tantalizing bit of heat while the carrot adds a little sweetness.
Pepper Jack Latkes
2 russet potatoes
1 egg, beaten
1 small onion, grated
1 cup pepper Jack cheese, shredded
1/3 cup panko breadcrumbs
1 tsp Kosher salt
freshly ground black pepper to taste
Vegetable oil, for frying
Sour cream, to serve
1. Peel and grate the potatoes and carrots. Squeeze dry.
2. In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper. Mix in the potatoes and carrots. Form mixture into pancakes.
3. Heat 1/4 inch oil in a cast iron or nonstick skillet over medium high heat.
4. Cook latkes in batches until golden, about 3 minutes per side.
5. Serve with sour cream.
Recipe from Food Network Magazine
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