I thought I was done with innovative ways to make yummy potato latkes last year when I did the golden latkes with turmeric. But then I saw a little blurb in Food Network Magazine’s 50 cheese appetizers for pepper jack latkes.  Ooh, that was intriguing.  These vie with the spinach, potato and feta latkes for my all time favorite latkes.We enjoyed the spiciness the pepper jack added; if you want a milder version, use plain Monterrey jack cheese. The grated carrots added a nice sweetness as well.These latkes make a hearty dinner paired with a nice salad.  In this case it was an avocado caesar salad…yum.

Pepper Jack Potato Latkes

slightly adapted from Food Network Magazine

2 russet potatoes

2 carrots

1 egg, beaten (locally raised)

1 small onion, grated

1 cup pepper jack cheese, shredded

1/3 cup panko breadcrumbs

1 tsp Kosher salt

freshly ground black pepper to taste

safflower oil

sour cream or plain yogurt (we use yogurt)

Directions

Peel and grate the potatoes and carrots. Squeeze dry.

In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper.  Mix in the potatoes and carrots.

Heat 1/4 inch safflower oil in a cast iron or nonstick skillet over medium high heat. Form potato mixture into pancakes and cook in batches until golden, about 3 minutes per side.

Serve with sour cream or plain yogurt.

Serves 4 – 6.