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Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial for crispy latkes.

In a large bowl, combine the squeezed grated potatoes, egg, matzo meal, sliced green onions, kosher salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Form the latke mixture into 8-10 patties, each about 3 inches in diameter and 1/2 inch thick. You'll need two patties per grilled cheese sandwich.

Heat 1/4 cup of vegetable oil in a large skillet or frying pan over medium heat until shimmering. You'll want about 1/4 inch of oil in the pan.

Carefully place 2-3 latke patties into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Once two latke patties are cooked and golden brown on both sides, remove them from the pan and place them on a wire rack lined with paper towels to drain excess oil. Repeat with remaining latke mixture, adding more oil to the pan as needed.

Return the skillet to medium heat. Place one cooked latke patty in the pan. Immediately sprinkle about 1/4 to 1/3 cup of grated cheddar cheese over the latke. Place a second cooked latke patty on top of the cheese, forming a sandwich.

Gently press down on the latke grilled cheese sandwich with a spatula to help the cheese melt and ensure the latkes crisp further. Cook for 2-3 minutes per side, or until the cheese is fully melted and gooey, and the latkes are reheated and extra crispy.

Remove the Latke Grilled Cheese from the pan. Repeat with the remaining latkes and cheese to make additional sandwiches.

Serve immediately, pulling apart to reveal the melted cheese. Enjoy this Passover-friendly twist on a classic!


Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial for crispy latkes.

In a large bowl, combine the squeezed grated potatoes, egg, matzo meal, sliced green onions, kosher salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Form the latke mixture into 8-10 patties, each about 3 inches in diameter and 1/2 inch thick. You'll need two patties per grilled cheese sandwich.

Heat 1/4 cup of vegetable oil in a large skillet or frying pan over medium heat until shimmering. You'll want about 1/4 inch of oil in the pan.

Carefully place 2-3 latke patties into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Once two latke patties are cooked and golden brown on both sides, remove them from the pan and place them on a wire rack lined with paper towels to drain excess oil. Repeat with remaining latke mixture, adding more oil to the pan as needed.

Return the skillet to medium heat. Place one cooked latke patty in the pan. Immediately sprinkle about 1/4 to 1/3 cup of grated cheddar cheese over the latke. Place a second cooked latke patty on top of the cheese, forming a sandwich.

Gently press down on the latke grilled cheese sandwich with a spatula to help the cheese melt and ensure the latkes crisp further. Cook for 2-3 minutes per side, or until the cheese is fully melted and gooey, and the latkes are reheated and extra crispy.

Remove the Latke Grilled Cheese from the pan. Repeat with the remaining latkes and cheese to make additional sandwiches.

Serve immediately, pulling apart to reveal the melted cheese. Enjoy this Passover-friendly twist on a classic!
