Crispy potatoes are always a “yes, please!” – especially when served like this. Latkes, pronounced “Lat-kahs” are typically thought of as a fried potato pancake.
We take it a step further by adding Beecher’s cheese (of course), some shallots, parsley, and breadcrumbs for new layers of flavor and texture.
Cooking and Serving Tips
Preparing each ingredient separately before warming your pan will save you loads of time cooking. In fact, we prefer to prep everything before turning on the stove. That means grate, soak and drain the potatoes, chop the vegetables and herbs, shred the cheese, beat the eggs, and measure out the spices, butter and oil for easy accessibility as you fry the latkes.
Grating your cheese ahead of time and letting it reach room temp will also help the pancake stick together when you attempt to flip it, which becomes harder than you think once you start frying.
Pre-soaking your shredded potato in salt and lime juice and draining the excess liquid is key. A runny and starchy potato will stick to the pan much more than the prepped mixture will.
While we recommend 4 tablespoons of butter and 1/4 cup of olive oil, you can use all butter or all oil by doubling the amount of either.
PRO TIP: Keep some extra olive oil and/or butter nearby. Latkes fry easier when in a pan with a full layer of butter or oil and will stick less with excess fat. Depending on the pan you use – this may not be necessary. We used a stainless steel 12-inch frying pan and found ourselves needing a little extra oil to keep the potato from sticking and burning on the pan.
Combine the potato, salt, and lime juice in a medium bowl and let sit for 5 minutes. Squeeze the potatoes between your hands to remove any liquid.
Dry the bowl and return the potato to the bowl. Add the pepper, green onions, shallot, parsley, cheese, bread crumbs, and eggs. Using your hands, combine thoroughly.
In a large skillet over medium heat, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add 1/2 cup of the potato mixture and spread it out to form a 4-inch pancake. Cook 4 latkes in the skillet at one time until golden brown, about 4 minutes. Add an additional 2 tablespoons butter and 2 tablespoons olive oil to the skillet before cooking the second batch. Using your spatula to loosen the latkes from the skillet, turn them over and cook for 3 to 5 more minutes until they are golden brown.
Remove from skillet and place on a serving plate.
Enjoy making and devouring this recipe, and find many more like in Kurt Dammeier’s Pure Flavor Cookbook.
2 to 4 (as a side)
- 2 large russet potatoes, shredded
- 2 teaspoons kosher salt
- 2 teaspoons freshly squeezed lime juice
- Freshly ground black pepper to taste
- 3 green onions, white and green parts, chopped
- 1 large shallot, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 ounce Beecher’s Jerk Spice cheese, grated (1/4 cup)
- Substitutions: Beecher’s Kosher Flagship cheese
- 1/2 cup toasted or dried bread crumbs
- 2 large eggs, beaten
- 4 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
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