Cheese Latkes Recipe: Crispy Potato Pancakes With Melty Pull-Apart Magic

This cheese latkes recipe transforms classic potato pancakes into golden, crispy bites with a melty cheese center that pulls apart at every bite. The secret lies in the perfect balance of grated potatoes, shredded cheese, and a binding agent that holds everything together while creating that irresistible texture.

I've perfected this technique over years of trial and error, ensuring each latke achieves that ideal crispy exterior and tender interior.

What sets these cheese latkes apart is the combination of sharp cheddar and creamy feta, which melt into gooey perfection while frying. The recipe uses a simple binding method that eliminates the need for flour or eggs, making these latkes lighter yet still sturdy enough to hold their shape.

With just a few basic ingredients and about 30 minutes of active time, you'll have a batch of latkes that rivals any restaurant version.

The result is a plate of golden-brown latkes with crispy edges and a cheese center that's so rich and melty, it practically oozes with every bite. The aroma alone will have everyone gathering around your kitchen, and the taste will make them forget about any takeout menu.

These latkes are perfect for serving as an appetizer at holiday gatherings or as a hearty snack any time of day.

Serve them warm with classic accompaniments like applesauce, sour cream, or caramelized onions for the full experience. The recipe also includes tips for achieving the crispiest texture and variations for dietary preferences. Let's get started on making these irresistible cheese latkes!

Ingredients for cheese latkes

Basic pantry staples plus a few key cheeses—this is where crispy meets melty magic.

The potatoes are non-negotiable. Russets have the right starch for crispiness—Yukon Golds will work but won't be as sturdy. Grate them yourself (the fine side of a box grater is your friend) and immediately soak in cold water for 10 minutes to remove excess starch. Trader Joe's and Whole Foods carry pre-grated potatoes, but they lack the texture you're aiming for. For the cheeses, sharp cheddar from a block (like Cabot) melts better than pre-shredded. Feta should be the crumbly kind—Kalamata works too, but domestic is more affordable.

No fresh dill? Dried dill at one-third the amount works, but the flavor won't be the same. Running low on flour? Cornstarch or potato starch can replace it 1:1 for a lighter texture. The eggs are crucial—they bind everything without making the latkes dense. Room temperature eggs blend in better. For a dairy-free option, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work surprisingly well. The oil needs to be hot enough to fry—350°F is ideal. Use a deep fryer or heavy pot to avoid splattering. And no, you can't skip the salt—it's what brings out the cheese's flavor.

Latkes are best served immediately, but they reheat beautifully. Store leftovers in an airtight container for up to 3 days—reheat in a skillet over medium heat until crispy again. For freezing, layer cooked latkes between parchment paper and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The applesauce and sour cream should be served at room temperature for the best texture. Sour cream separates when heated, so keep it chilled until serving.

Step-by-step instructions for cheese latkes

Here's how to create golden, pull-apart cheese latkes with perfect crispiness every time.

Begin by grating the 2 lb russet potatoes using the fine side of a box grater. I like to work in batches to keep things manageable, and it's important to use cold potatoes straight from the refrigerator—they'll release less moisture during grating. As you grate, immediately transfer the shredded potatoes to a clean kitchen towel or paper towels.

Gather the shredded potatoes into a mound and wrap them tightly in the towel. Squeeze firmly to remove as much excess starch and moisture as possible. This step is crucial for achieving crispy latkes—wet potatoes will steam instead of crisp up. After squeezing, give the potatoes a good shake in the towel to fluff them up and break apart any large clumps. You should end up with about 5 cups of dry, fluffy shredded potatoes.

In a large mixing bowl, combine the squeezed potatoes with 1.5 cups shredded sharp cheddar cheese, 0.5 cup crumbled feta cheese, 0.25 cup all-purpose flour, 1 whole large egg, 0.25 cup chopped fresh dill, 1 tbsp granulated garlic powder, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Using your hands, gently mix everything together until just combined. Be careful not to overmix—you want to preserve some texture and prevent the cheese from melting prematurely.

Here's the thing—don't worry if the mixture looks dry or crumbly at this stage. The cheese will help bind everything together as it cooks. If the mixture feels too loose, add an extra 1-2 tablespoons of flour, but don't add liquid. The goal is to create a firm enough texture that holds together when you press it into patties, but still maintains that pull-apart quality we're after.

Using a ¼ cup measuring cup or your hands, form the mixture into 4 equal-sized patties, about ½-inch thick. I press them gently but firmly to ensure they'll hold their shape during frying. Place the formed latkes on a parchment-lined plate and cover with plastic wrap. Refrigerate for at least 30 minutes—this chilling step is essential for better binding and extra crispiness.

While the latkes chill, preheat 3 cups vegetable oil in a deep, heavy-bottomed skillet over medium heat. The oil should reach 350°F—use a deep-fry thermometer to monitor this precisely. If you don't have one, test the oil by dropping in a small piece of potato mixture; it should sizzle and float immediately. If it sinks or doesn't bubble vigorously, the oil needs more time to heat up.

Carefully add 2 latkes to the hot oil, being gentle to avoid splashing. Fry for 3-4 minutes per side until they're deep golden brown and crispy all over. You'll know they're ready when the edges look almost translucent and the cheese inside has melted but hasn't turned rubbery. Don't overcrowd the pan—frying in batches ensures even cooking and maintains oil temperature.

As you fry, I like to press down gently on the latkes during the first minute of each side. This prevents them from curling and ensures even contact with the hot oil. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you fry the remaining batches.

For serving, arrange the crispy latkes on a warm platter. Drizzle with 0.25 cup unsweetened applesauce and dollop with 0.5 cup full-fat sour cream. The contrast of warm, crispy latkes with cool, creamy toppings is what makes this dish so special. Serve immediately while they're still piping hot and the cheese is melty inside.

Here's a pro tip: If you're serving a crowd, keep the latkes warm in the oven at 200°F for up to 15 minutes. They'll stay crispy and the cheese won't overmelt. These latkes are best enjoyed fresh out of the fryer—each bite should offer that satisfying crunch followed by gooey, cheesy goodness that pulls apart easily.

Pro cooking tips for this dish

Potato Prep Secrets

Start with cold russet potatoes straight from the fridge—they release less moisture when grating. Use a fine-sided box grater (like the OXO Good Grips model) for even shreds. After grating, squeeze the shreds in a clean kitchen towel for 30 seconds to remove excess starch.

This step prevents soggy latkes. I like to give the potatoes a quick shake in the towel to fluff them up before mixing. 🥔

Cheese Binding Tricks

The key to pull-apart texture is using a mix of sharp cheddar (for meltiness) and feta (for saltiness). Grate the cheddar yourself—pre-shredded contains anti-caking agents that prevent proper melting.

For extra binding, add 1 tbsp cornstarch to the flour. The egg acts as a glue, but don't overmix—just combine until the cheese starts to clump slightly. 🧀

Frying Temperature Control

Use a deep-fry thermometer (I recommend ThermoWorks Smoke) to maintain 350°F oil. If the oil isn't hot enough, the latkes will absorb too much oil and lose crispiness. Test the oil by dropping in a small potato piece—it should sizzle and float immediately.

For even cooking, fry in batches of 2 latkes at a time, never overcrowding the pan. 🌡️

Chilling for Crispiness

Never skip the 30-minute chill before frying. This step firms up the mixture so it holds together better. Place shaped latkes on a parchment-lined tray and cover with plastic wrap.

The cold temperature also helps the cheese set slightly, preventing premature melting during frying. I like to chill them in the fridge while I preheat the oil. ❄️

Pressing for Flatness

When frying, press down gently on the latkes with a spatula during the first 30 seconds of each side. This prevents curling and ensures even browning. Don't press too hard—just enough to keep them flat.

For extra crispiness, I like to flip them once they develop golden edges (about 2 minutes per side). 🔥

Oven Warmth Hack

Keep cooked latkes warm in a 200°F oven on a wire rack (not a plate) to maintain crispiness. If reheating leftovers, warm in a skillet over medium heat for 2-3 minutes per side—microwaving makes them soggy.