In order to give these cute little ham spirals an additional burst of flavor and color, cheddar cheese is combined with the traditional cream cheese. There will be a lot of requests for the recipe.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 latkes |
Ingredients
- 3 large potatoes, peeled and shredded
- 1 small onion, shredded
- 3 eggs
- 1 teaspoon salt
- 2 tablespoons all-purpose flour, or as needed
- ½ cup vegetable oil
Instructions
- Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
- Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 217 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Thank You for a great recipe. Just a matter of preference I use spring onions chopped finely (Scallions).
Really easy to make. I went off script and threw in some kosher salt, course ground pepper and some McCormick seasoning salt. it was a hit even with my fussy children. I made a double batch, but I used frozen hash browns. I had them laying around so I saved a step. 1 bag for a single batch if you go that route.
These were very yummy and easy to make. The mixture had a little too much liquid so I just drained it. I rested them on paper towels to soak up oil then added them back to the pan after wiping out the excess oil & heated then a few minutes more. They turned out super crispy.
I followed this delicious recipe with a few minor changes recommended by All Recipes magazine. My family loves, loves this tasty side dish. I used 2 eggs and 1/4 cup flour instead. Be sure to repeatedly squeeze the water of the potatoes! This is key!
The pancakes ended up to be more of a hash brown patty. I grated the potatoes and followed all other instructions. Maybe I missed something? The recipe fell below my expectations.
Followed the directions but found these were tasteless. No flavor. Would use a different recipe next time.
I liked it and used more potatoes and only 2 eggs and 1/2 cup of flour and blended until proper consistency. My family loved it
Added onion and garlic powder. Potato fans will love it..
Just like my Polish mother use to make. I served them with sour cream and applesauce…wonderful!
Added personalized seasonings, didn’t catch on to the 1/2 inch if oil part until I had pan fried them normally. So some were a bit undone in the middle but still pretty good.
I think we could have gotten away with 2 eggs but yummy as is. The last batch was more egg then potato because I didn’t remix the batter for each pancake and the egg settled in the bottom of the bowl.
Too many eggs .
Fantastic! My husband and I really enjoyed dinner tonight 🙂 I altered the recipe to adjust to my flavor craving taste buds 🙂 I used 2 cups total grated veggie–1.5 cups potato and half a cup of grated zucchini, only used two eggs, didn’t bother to dry off the grated mix (added just a touch more flour instead), added a bit of nutmeg to the mix as well as some pepper and onion powder. Reduced the salt to 1 tsp. served with nonfat plain yogurt instead of sour cream as it was what I had in the fridge. I can highly recommend this dish!
These were featured on the Better Show today! So yummy. A classic latke recipe!
EXCELLANT I make this recipe with one tweak… I do not drain my potatoes, result: crisp, crispy thin patties, so crunchy & when eaten with catsup are ALMOST as good as served traditionally!
I love this recipe! It always pleases a crowd, I usually make the recipe as is but on occasion I add shredded cheddar to it. It’s amazing!
Great recipe! They were easy to make, and turned out just like the latkes I used to eat as a kid. I did add extra flour though.
Sorry but we thought that these were bland. If I make them again I would probably tweak them and them and add some parmesan or maybe some jalapeno. Thanks for posting the recipe
Way too much egg for the amount of potatoes, I tried again using 1 egg and they turned out great.
This is the best latke recipe I’ve tried and it’s the easiest too. I took others’ advice and used matzo meal, as I had some on hand, and just added it until I had the consistency I wanted. I usually drain the potatoes and onions, but decided not to. It left the mix really soupy, but I just grabbed a bunch of mix and squeezed the excess liquid out. By keeping it all in the liquid, it actually kept the mixture from turning that ugly brown that it usually does. Needless to say, I’ve found my new recipe that I will use from here on out! My husband tasted and said they are the best I’ve ever made!
I thought theses were delicious. I used a gluten free flour mix, but it took way more than two tbsp of flour to make the potatoes stick together. Also, before adding the other ingredients, I rinsed the potatoes and onions in water and let drain, so some of the the starch was removed. I used to see both my grandmothers do this.