Cheese Latkes Recipe: Crispy Potato Pancakes With Golden Crunch

This cheese latkes recipe transforms humble potatoes and sharp cheddar into golden, crispy pancakes that deliver the perfect balance of crunch and creaminess. The secret lies in grating the potatoes extra fine and pressing out excess moisture—two steps that make all the difference between soggy latkes and restaurant-quality results.

I’ve perfected this technique over years of holiday gatherings, where these crispy bites disappear faster than you can say "Hanukkah."

The process is straightforward but requires attention to detail: grating, draining, mixing with cheese, and frying in small batches for even cooking. With just a few simple ingredients—potatoes, cheese, eggs, and flour—you’ll create latkes that are crispy on the outside and tender within.

The golden-brown crust forms quickly, thanks to the cheese’s melting properties, while the inside stays moist and flavorful.

What you’ll end up with is a plate of latkes that’s impossible to resist—crisp edges that shatter with each bite, creamy cheese that melts into every forkful, and a satisfying crunch that keeps you reaching for another.

Serve them warm with applesauce, sour cream, or even a dollop of whipped cream for the ultimate appetizer experience. This recipe delivers on every promise of crispy perfection.

Perfect for holiday meals or casual gatherings, these cheese latkes are a crowd-pleaser that requires no special skills—just patience and a little practice. The key to success is keeping the heat steady and frying in small batches, ensuring each latke gets the attention it deserves.

Once you master this technique, you’ll never buy store-bought latkes again.

Ingredients for cheese latkes

Crispy latkes start with these 10 simple ingredients—potatoes, cheese, and a few pantry staples.

The potatoes are non-negotiable—Russets have the right starch for crispiness. Grab the bagged pre-grated kind at Trader Joe's if you're short on time, but fresh-grated makes all the difference. I always double-check the expiration date on cheese—aged cheddar (6+ months) melts better than fresh. For the oil, vegetable or canola works best—avoid olive oil, it burns too easily. The secret weapon? Room-temperature eggs—they bind better and prevent splattering. Pro tip: Use a food processor for ultra-fine shreds.

No sharp cheddar? Parmigiano-Reggiano or Gouda work in a pinch, but the flavor won't be the same. Short on flour? Crushed potato chips add crunch without changing texture. The sugar balances the cheese's sharpness—skip it if you prefer extra tang. For serving, unsweetened applesauce keeps things light, while sour cream adds richness. The oil can be reused once or twice if filtered through a fine-mesh strainer. And if you're making these ahead? Freeze cooked latkes on a tray first—they reheat perfectly in the oven.

These latkes reheat like a dream—350°F for 10-12 minutes until golden again. Store leftovers in an airtight container for 3 days, or freeze for up to 3 months. I always make a double batch—half for dinner, half for freezing. The key to crispy reheating? Paper towels under the oven rack to catch any grease. Serve with extra sour cream and a sprinkle of black pepper for that restaurant touch.

Step-by-step instructions for crispy cheese latkes

Here's how to make golden, crispy cheese latkes that shatter with every bite—just like my grandma used to make.

Peel the 2 lb russet potatoes and grate them using the fine side of a box grater. I like to work in batches—grate one potato at a time and immediately squeeze out all the excess moisture with your hands or a clean kitchen towel. Wet potatoes create steam instead of crispiness, and that's the last thing you want in latkes.

For the best texture, I press the grated potatoes between two layers of paper towels and squeeze firmly. You want them as dry as possible before mixing. If you're worried about missing spots, just keep squeezing—no one's judging, and your latkes will thank you later. The goal is to end up with about 4 cups of dry potato shreds, packed tightly in your mixing bowl.

In a large bowl, combine the dry grated potatoes with the 1 cup shredded sharp cheddar cheese, 2 whole large eggs, 0.25 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, and 0.5 tsp freshly ground black pepper. Using your hands, mix everything together until just combined—don't overwork the batter or your latkes will turn out dense instead of light and crispy.

Here's the thing—I like to press the mixture together firmly with my hands to make sure the cheese is evenly distributed. The cheese should melt beautifully during frying, creating pockets of gooey goodness in every bite. If the mixture feels too wet, add a bit more of the 0.25 cup all-purpose flour, but don't go overboard or your latkes will be tough.

Pour the 1.5 cups vegetable oil into a large skillet or griddle and heat over medium heat until it reaches 350°F. You'll know it's ready when a wooden chopstick inserted into the oil bubbles steadily around the edges. This is crucial—too hot and your latkes will burn on the outside before cooking through, too cool and they'll absorb too much oil and turn greasy.

I use a deep-fry thermometer to monitor the temperature, but if you don't have one, test with a small piece of potato. It should sizzle and turn golden in about 1 minute. Once the oil is at temperature, reduce the heat to medium-low to maintain that perfect 350°F. This is where the magic happens—consistent temperature equals perfect crispiness every time.

Scoop about ¼ cup of the potato mixture and gently press it into the hot oil, shaping it into a round patty about ½-inch thick. You should be able to fry about 3-4 latkes at a time without crowding the pan. Fry for 3-4 minutes on each side, until golden brown with crisp edges. The key here is patience—don't rush flipping them or they'll fall apart.

I like to use a slotted spatula to carefully flip the latkes when they're golden brown on the bottom. They're ready to flip when the edges start to crisp and pull away from the pan. Keep the cooked latkes on a paper towel-lined plate to drain excess oil. The first batch will tell you if you need to adjust the oil temperature—if they're browning too quickly, lower the heat slightly.

Transfer the crispy latkes to a serving platter and keep them warm in a 200°F oven while you fry the remaining batches. Serve immediately with the 0.5 cup applesauce and 0.5 cup sour cream on the side. The contrast of crispy latkes with cool, creamy toppings is what makes this dish so irresistible.

For an extra special touch, I sprinkle a little extra black pepper on top right before serving. The warmth of the latkes will melt the cheese inside, creating the perfect balance of textures and flavors. These latkes are best enjoyed fresh out of the fryer while they're still shattering with crispiness—don't wait too long or they'll lose their perfect texture.

Regional styles of this cheese latkes

New York-Style Cheese Latkes

In New York, cheese latkes take on a heartier, more indulgent twist. The key difference? Extra sharp white cheddar mixed with crumbled bacon (about ½ cup) for a smoky depth. I like to add 1 tbsp chopped chives too—it gives that classic NYC deli vibe.

The secret here is frying them in beef tallow instead of vegetable oil for a richer flavor. Serve with a side of spicy brown mustard for dipping. 🥓

Southern Fried Latkes

Down South, these latkes get a sweet-and-spicy kick. Swap the sharp cheddar for pepper jack cheese and add 1 tsp cayenne pepper to the batter. I also fold in ½ cup crushed cornflakes for extra crunch.

The Southern touch? Frying them in peanut oil and serving with hot honey (mix 2 tbsp honey with ½ tsp cayenne). The heat balances the creaminess perfectly. 🌶️