Potato Latkes With A Schmear

Potato Latkes With A Schmear

Q. What did the potato say to the oil?
A. I like you a latke!


Bagels aren't the only ones that deserve a schmear!



PREP TIME: 10 minutes, divided

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes


12 Latkes


Red Potatoes (5 Lb, Peeled, Shredded And Drained)

Green Onion (5 Stalks, Thinly Sliced)

Garlic (5 Large Cloves, Finely Chopped)

Cream Cheese (6 Oz, Divided)

Micro Arugula (2 Tbsp)



Canola Oil



Large Mixing Bowl

Cheesecloth (For Draining Your Shredded Potatoes)

Butter Knife

Flat Skillet Pan

Metal Spatula

Wooden Spoon (Optional)

Slotted Spoon (Optional)


Paper Towel

TO MAKE YOUR LATKES. line your plate with paper towel and set aside.

In your large mixing bowl, use your hands to mix together your shredded potatoes, green onion, garlic, 5 tbsp cream cheese, salt, and pepper.

Over high heat, heat up your canola oil in your skillet.

FYI, Each latke is made of roughly 3 tbsp of your potato mixture. I used a slotted spoon to transfer my mixture to my skillet to remove any possible lingering liquid.

Transfer your latke sized potato heaps onto your heated oil filled skillet and let sit untouched till browned on the underside—about 2 minutes.


Once browned on the other side, transfer to your paper towel lined plate.

Make sure to separate each layer of latkes with another sheet of paper towel. This will help to absorb extra oil from the frying process.

Continue to repeat your frying process making sure your skillet is always well oiled. I fried 5-6 latkes at a time.

Eat away! Happy Pesach!