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Latke Poppers

3/4 cup grated cheddar
3/4 cup grated monterey jack
1/3 cup cream cheese
4 medium russet potatoes, peeled
2 eggs, beaten
3 scallions, trimmed and finely chopped
1 jalapeno peppers, stemmed, seeded and finely chopped
1/2 cup matzo meal
1/4 cup vegetable stock (or chicken if you prefer)
salt and freshly ground pepper
vegetable oil for frying

Put the first three ingredients in a food processor and process until well combined
and smooth, 1-2 minutes.  Divide the cheese mixture into twelve equal portions
and roll with your hands into a ball, then flatten.  Transfer cheese to a plate, cover
with plastic wrap and chill in the refrigerator until firm, about 30 minutes.
Grate potatoes on the large holes of a box grater.  Working with small handfuls at
a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl.
Add eggs, scallions, jalapeno peppers, matzo meal and stock, season to taste with
salt and pepper and stir until well seasoned.
Pour oil into a large, deep skillet 1 1/2 inches in depth.  Heat over medium heat until
hot but not smoking.  Working in batches, shape potatoes completely around each
disk of cheese.  Fry in hot oil, turning once, until golden brown and crisp on the outside.
5-7 minutes per batch.  Transfer latke poppers with a slotted spatula to paper towels
to drain.  Season to taste with salt.

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