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"Sharp cheddar latkes—you gotta do it," says Michael Solomonov, the chef/owner of Zahav in Philadelphia, as well as Laser Wolf and K'Far in New York, among others. When he was developing this recipe for the show, he says, he decided to "step up" traditional latkes and add grated sharp cheddar to the potatoes, as well as horseradish and scallions to the sour cream garnish. The result is even better than it sounds. "I mean, YUM!" says Rach. The cheesy latkes are great for Hanukkah and the holidays. 

For more holiday recipes, check out this Antipasto Wreath and White and Green Lasagna


  • 1 pound Idaho potatoes
  • 1 pound sharp cheddar cheese, grated
  • ¼ cup matzoh meal
  • 2 eggs
  • Kosher salt, to taste
  • Canola or peanut oil, for frying
  • 1 cup sour cream
  • ½ cup chopped scallions
  • 2 tablespoons prepared horseradish
  • ½ teaspoon ground black pepper


Serves: Makes about 12 latkes


Wash potatoes and grate (I like skin on my potatoes, but if you prefer peeled, peel them first). In a large bowl, mix grated potatoes with the cheese, matzo meal, eggs and a few heavy pitches of salt, depending on your taste. 

Heat a wide non-stick saute pan with enough oil to generously coat the bottom. Place a tiny bit of latke batter into pan. When it sizzles, remove and start dropping golf ball-size latkes into oil and gently flatten; be sure not to crowd the pan. Cook for 3 minutes or until golden brown. Flip and cook until brown on the second side. Remove from pan and drain on rack or plate lined with paper towels. Repeat with the remaining batter.  

While latkes are cooking, in a small bowl, mix sour cream, scallions, horseradish and black pepper. Season with salt.  

Serve the horseradish sour cream with the latkes and prepare to be blown away!