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Goat Cheese & Cherry Latkes

 Goat Cheese & Cherry Latkes
Not your traditional potato pancakes. Recipe Courtesy of Chef Jonathan, ALDI Test Kitchen
6 ServingsPrep: 15 min. Cook: 20 min.


  • 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
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 ounces Happy Farms Cream Cheese, 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


  • Preheat oven to 350°.
  • 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.

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Goat Cheese & Cherry Latkes (continued)

Directions (continued)

  • In a large bowl, combine potato/onion mixture, 1 teaspoon lemon
  • juice, egg, flour, salt and pepper.
  • In a large sauté 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.
  • Place cooked latkes on a parchment-lined baking sheet. Bake for 10
  • minutes to heat through.
  • Prepare topping: In a medium bowl, combine lemon zest, 1 teaspoon
  • lemon juice, cream cheese, goat cheese and crushed red pepper.
  • To assemble: Top each latke with 1 teaspoon of goat cheese topping, 1
  • teaspoon of pecans and 1 cherry. Yield: 6 servings.