Potato Latkes With A Schmear


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


  1. 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 onto 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.

    Flip.

    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!