A recipe brought to you by Food52:
Bursting with flavor and texture, these crispy latkes can be made ahead of time and easily reheated with our melty sharp cheddar shreds for a bold and creamy side dish made to savor.
75minserves 10
Ingredients
For the latkes
2 1⁄2pounds russet potatoes (4 to 5 medium or 3 large)
Line a large bowl with a clean kitchen towel. Peel 2 1/2 pounds russet potatoes and 1 medium white onion. Grate on the large holes of a box grater directly into the towel. Gather up the sides of the towel to form a bundle and squeeze out as much excess moisture as possible into the bowl. Set the bundle aside and let the liquid sit for about 10 minutes.
Thinly slice the whites of 3 medium scallions. Thinly slice the greens and reserve for garnish. Cut 4 pickled cherry peppers into 1/4-inch rings.
Slowly pour off the excess liquid in the bowl, leaving the starch at the bottom behind. Add 2 large eggs and whisk to combine. Add the potatoes and onion, scallion whites, 2 tablespoons all-purpose flour, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper. Stir with a flexible spatula until well combined.
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper, and fit a wire rack onto a second baking sheet.
Heat 1/2 cup vegetable oil in a large cast iron or stainless steel skillet over medium heat until shimmering. Meanwhile, scoop 1/2-cup portions of the latke mixture, packing it in tightly, and place on the parchment.
Working in batches of 4, carefully transfer the latkes with a flat spatula to the skillet, spacing them at least 1 1/2 inches apart. Use the spatula to gently press each one down until about 1-inch thick and 3-inches wide. Fry until the bottoms are deeply golden brown, 4 to 5 minutes. Flip the latkes with the spatula and fry until the second side is deeply golden brown, 4 to 5 minutes more. If latkes are browning too quickly, reduce the heat as needed so they fry the full amount of time to make sure they cook through. Transfer to the wire rack and sprinkle generously with kosher salt.
Sprinkle the latkes with Tillamook Farmstyle Sharp Cheddar Shredded Cheese (about 1 heaping tablespoon per latke). Bake until the cheese is melted, 4 to 5 minutes. Let your guests top the latkes on their own with Tillamook Sour Cream, pickled jalapeño slices, cherry pepper rings, and scallion greens. Alternatively, top before serving: Divide 1/2 cup Tillamook Sour Cream among the latkes, top each with a pickled jalapeño slice and cherry ring, and garnish with the scallion greens.
Tip: Make ahead - The latkes can be fried up to 1 day ahead and refrigerated in an airtight container. Sprinkle with Tillamook Farmstyle Sharp Cheddar Shredded Cheese and reheat in a 400°F oven until warmed through and crisp again, 5 to 10 minutes. The toppings can be prepared up to 1 day ahead and refrigerated in separate airtight containers.
Tip: Freezing - The fried latkes can be frozen in a single layer on a baking sheet until solid, then transferred to a zip top bag and frozen for up to 3 months. Sprinkle with Tillamook Farmstyle Sharp Cheddar Shredded Cheese and reheat from frozen in a 400°F oven until warmed through and crisp, about 10 minutes.
