- Jewish Learning
Every year we search for that perfect Latke Recipe. It may come from Kosher.com, google searches, Grandma’s recipe, Mama’s recipe, the Rebbetzin’s recipe, or just from a memory. I bring to you a fun twist to the regular LATKE. A cheesy, gooey, savory addition to the Chanukah celebration. Yields 14 latkes.
Watch Shena make these latkes here!
Get all the recipes you need this season from our Chanukah recipe collection.
2 cups finely shredded sweet potato, with skin (I leave the skin on because it gives the latke an extra crunch once fried)
4 cups finely shredded Yukon potato, with skin, liquid squeezed out with a towel
3 tablespoons toasted sesame seeds
1 tablespoon fresh chopped dill
2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
pepper, to taste
1/4 cup Gefen Breadcrumbs
fresh mozzarella, sliced into rounds, about 1/4 inch thick
1/4 cup flour to coat mozzarella
1/2 cup vegetable oil for frying (you will use a bit at a time. Do not pour into pan all together.)
Combine the sweet potatoes and white potatoes. Mix in the eggs, sesame seeds, dill, rosemary, salt, pepper, and bread crumbs. Set aside.
Take each slice of cheese and coat it in the flour.
Then, coat each slice with the potato mixture. Try to coat the entire cheese slice, but make sure the potato layer is thin. If it is too thick the potato won’t cook through and the cheese will not melt properly.
Place one tablespoon of vegetable oil in a pan. Let it get hot, and then place the latkes in the pan. You do not need to add oil when you flip the latke. Fry each side three to four minutes until golden and crispy on each side. Continue with remaining oil and batter.
Happy Chanukah, and remember to eat these hot!!
How Would You
Rate this recipe?
Please log in to rate