Goat Cheese & Cherry Latkes

Not your traditional potato pancakes.


  1. Preheat oven to 350°.
  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, 1 teaspoon lemon juice, egg, flour, salt and pepper.
  4. 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.
  5. Place cooked latkes on a parchment-lined baking sheet. Bake for 10 minutes to heat through.
  6. Prepare 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.

Recipe Courtesy of Chef Jonathan,
ALDI Test Kitchen


Potato Pancake:

1 ½ pounds Yukon Gold potatoes

½ sweet onion, peeled

1 teaspoon lemon juice

1 Goldhen Large Egg, beaten

½ cup Baker's Corner All Purpose Flour

¼ teaspoon Stonemill Essentials Iodized Salt

½ teaspoon Stonemill Essentials Ground Black Pepper

½ 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

¼ teaspoon Stonemill Essentials Crushed Red Pepper

¼ cup Southern Grove Pecan Halves, toasted and chopped

½ cup Southern Grove Dried Cherries

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes