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Makes 6 to 8 servings.


• 6 medium potatoes
• 1 cup grated Cabot Pepper Jack*
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 2 tablespoons finely minced onion
• 1/2 teaspoon baking powder
• Salt and ground black pepper to taste
• Vegetable oil for deep-fat frying


1. Parboil potatoes, then peel and shred.

2. In wok or Dutch oven, heat oil to 350ºF.

3. Meanwhile, in large bowl, combine potatoes, cheese, eggs, flour, onion, baking powder, salt and pepper; mix together well.

4. When oil is hot (it should sizzle when small amount of batter is added), drop in batter a tablespoon at a time. Cook until golden, turning once.

5. As latkes are done, transfer with slotted spoon to paper towels to drain. Serve plain or with plain yogurt mixed with minced fresh chives.

*For milder flavor, substitute Cabot Monterey Jack or Mild Cheddar.

Nutrition Analysis
Calories 165 , Total Fat 10g , Saturated Fat 4g , Sodium 191mg , Carbohydrates 10g , Dietary Fiber 4g , Protein 9g , Calcium 150mg 

Recipe from of Cabot Creamery Cooperative
Recipe courtesy of Marcy Goldman of



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