Goat Cheese and Cherry Latkes Recipe

Goat Cheese and Cherry Latkes Recipe

  • Potato Pancake:
  • 1 1/2 pounds Yukon Gold potatoes
  • 1/2 sweet onion, peeled
  • 1 teaspoon lemon juice
  • 1 Goldhen Large Egg, beaten
  • 1/2 cup Baker's Corner All Purpose Flour
  • 1/4 teaspoon Stonemill Essentials Iodized Salt
  • 1/2 teaspoon Stonemill Essentials Ground Black Pepper
  • 1/2 cup Carlini Vegetable Oil
  • Goat Cheese Topping:
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 ounces Happy Farms Cream Cheese, softened
  • 2 ounces Specially Selected Plain Goat Cheese Log, softened
  • 1/4 teaspoon Stonemill Essentials Crushed Red Pepper
  • 1/4 cup Southern Grove Pecan Halves, toasted and chopped
  • 1/2 cup Southern Grove Dried Cherries
  1. Preheat oven to 350 degrees F.
  2. Place a strainer in a large bowl with water. Peel the potatoes and place in a bowl of water until ready to use. Grate the potatoes and onion and place the mixture in the prepared strainer. Rinse the potato/onion mixture until the water runs clear. Place the mixture on a towel-lined baking sheet to dry.
  3. In a large bowl, combine potato/onion mixture, lemon juice, egg, flour, salt and pepper.
  4. In a large saute pan, heat oil over medium-high heat. Scoop out 2 tablespoons of mixture, flatten into a pancake shape, and cook 2-3 minutes per side, until golden brown. Transfer cooked latkes to a cooling rack on top of a baking sheet to allow excess oil to drain.
  5. Place cooked latkes on a parchment-lined baking sheet. Bake for 10 minutes to heat through.
  6. Topping: In a medium bowl, combine lemon zest, 1 teaspoon lemon juice, cream cheese, goat cheese and crushed red pepper.
  7. To assemble: Top each latke with 1 teaspoon of goat cheese topping, 1 teaspoon of pecans and 1 cherry.
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