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Taking traditional latkes to a whole new level with these taco inspired latkes with white cheddar green chile cheese dip!

Overhead shot of taco spiced potato fritters / latkes on a white baking sheet with a bowl of cheese dip and lime

There is no better time than now to really lock in for you football food and game day grub! Whether it’s the regular season games, or now with the playoffs well underway, you need delicious food at the ready! This one is definitely one for the record books, and is sponsored by my friend at Idaho Potatoes. I had the very special privilege of spending time with Idaho potato farmers in the fields and at the potato sheds learning all about growing amazing Idaho potatoes. And what better way to pay homage to the humble potato, than to elevate it by adding in lots of seasoning and spice, and a white cheddar chile cheese dip to make it next level?

This recipe takes all the best parts of a traditional latke and adds addition Mexican spices and flavor to the mixture to give it a rich dark brown color when fried and spiciness and aromatics that pair perfectly with melty cheese sauce. 

Angled shot of taco spiced potato fritters / latkes on a white baking sheet with a bowl of cheese dip and lime

What is a latke?

A latke is a traditional Jewish fried potato fritter, eaten typically at Hanukkah and Passover. They are mixed with potato (usually russet), egg, flour or another binder, grated onion, salt, and seasoning. They are fried in oil. This usually occurs at Hanukkah to represent that oil at the Second Temple lasting 8 nights. 

If you haven’t had them before, you are truly missing out. My favorite traditional way to eat them with sour cream and applesauce on top. But I think for a foot ball feed, jazzing up the humble latke, or potato fritter, with taco spices and a cheese sauce would be highly approved! 

Is a latke a hash brown? No. While they are both potato based, hash browns, in the American sense, don’t have egg or flour in them. They are just seasoned potatoes in a heavily oiled pan. Latkes have egg, and onion, and are fried. 

Ingredients for Taco Latkes

Taco Spiced Latkes (Potato Fritters)

  • 2-3 Idaho Russet Potatoes, grated 
  • 1 Small Yellow Onion, Grated
  • 1 1/2 Tbsp Taco Seasoning – I used my own Taco Seasoning blend HERE
  • 1/4 cup Flour
  • 2 Eggs
  • Oil for Frying

White Cheddar Green Chile Cheese Sauce

  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 1/4 cup Whole Milk
  • 6 oz White Cheddar Cheese, grated
  • 1 small can Chopped Green Chiles
  • Salt, to taste
  • Ground Black Pepper, to taste
  • Cilantro, minced if desired
  • Taco Seasoning, for serving if desired.

The ingredients for this are really easy to find and should be available at all super markets and grocers. 

Close up shot of taco spiced potato fritters / latkes on a white baking sheet with a bowl of cheese dip and lime

How to Make Taco Latkes

The fastest way to get the potatoes, onion, and cheddar cheese grated is to use a food processor with cheese grater attachment. Works like a charm. 

  1. In a food processor, with large hole grater, grate potatoes. Place onto a clean tea or dish towel, and squeeze excess water from potatoes. Set aside in a clean large bowl. 
  2. Repeat with grating the onion in the food processor. Place into bowl with grated potatoes.  
  3. While the food processor is out, also grate the white cheddar cheese. Set aside in small bowl.  
  4. Into the large bowl with the potatoes and onion, sprinkle with taco seasoning, flour, and two eggs. Using your hands, mix together thoroughly.  
  5. In a large high sided non stick pan, heat oil until shimmering. Test heat with a strand of the potato mixture. If it begins to bubble and fry the oil is ready. Using a small cookie scoop gather and press the latke/potato fritter batter between your hands into a coin shape. Drop into the oil and lightly press down in the middle if they are too mounded. Fry until deep golden brown under neath, about 3-4 minutes. Gently flip with a fish spatula and cook until deep golden brown. 
  6. When cooked through, remove the latkes/potato fritters and place onto a heavily paper towels lined baking sheet. Season with a little sea salt or taco seasoning and place into a oven set to warm.  
  7. For the white cheddar cheese sauce, in a clean non stick pan, melt the butter. Once simmering, sprinkle with the flour and stir together to create a roux. In a steady stream, stir in the milk to create a béchamel. Sprinkle in the white cheddar cheese and stir in until it has melted. Follow with stirring in the green Chile and seasoning with salt and pepper. Pour into a bowl and top with chopped cilantro if desired, and taco seasoning.   
Close up shot of taco spiced potato fritters / latkes in a bowl of white baking sheet with a bowl of cheese dip and lime

Watch the Video

Frequently Asked Questions

What Kind of Oil Should Be Used For Frying?

A vegetable oil will be acceptable. If you are worried about the temperature of the frying, you can also use a peanut oil with a higher smoke point. Just make sure to keep the hot oil at temperature. Around 350 degrees F. It will cool as you put new batches in. If it gets too cold, the oil will get absorbed more by the latkes instead of frying around it. Maintaining a good oil temp will help keep your potato fritters extra crispy instead of soggy.

How to Keep Latkes Warm? Is the oven best?

Yes, keep your oven set to a “warm” temperature. There is usually a preset button for warming functions. Place the taco latkes onto a paper towel lines baking sheet and into the oven. Allow space between so they don’t steam one another and have ventilation. They are best served out of the oil as soon as possible. 

Tools Needed for Making Latkes

The tools for the job

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Overhead shot of taco spiced potato fritters / latkes being dipped in a bowl of cheese sauce, on a white baking sheet with a bowl of cheese dip and lime

More Homemade Recipes to Try

Roasted Chile Soft Pretzels

Homemade Taco Seasoning

Cranberry Pork Sausage Rolls

Cast Iron Cheeseburger Queso Dip

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Taco Latkes with White Cheddar Chile Cheese Dip

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  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour
  • Yield: 18 Latkes 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
Print Recipe

Ingredients

Scale

Taco Spiced Latkes (Potato Fritters)

  • 2–3 Idaho Russet Potatoes, grated
  • 1 Small Yellow Onion, grated
  • 1 1/2 Tbsp Taco Seasoning
  • 1/4 cup Flour
  • 2 Eggs
  • Oil for frying

 White Cheddar Green Chile Cheese Sauce 

  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 1/4 cup Whole Milk
  • 6 oz White Cheddar Cheese, grated
  • 1 small can Chopped Green Chiles
  • Salt, to taste
  • Ground Black Pepper, to taste
  • Cilantro, minced if desired.
  • Taco Seasoning, for serving

Instructions

  1. In a food processor, with large hole grater, grate potatoes. Place onto a clean tea or dish towel, and squeeze excess water from potatoes. Set aside in a clean large bowl. 
  2. Repeat with grating the onion in the food processor. Place into bowl with grated potatoes.  
  3. While the food processor is out, also grate the white cheddar cheese. Set aside in small bowl.  
  4. Into the large bowl with the potatoes and onion, sprinkle with taco seasoning, flour, and two eggs. Using your hands, mix together thoroughly.  
  5. In a large high sided non stick pan, heat oil until shimmering. Test heat with a strand of the potato mixture. If it begins to bubble and fry the oil is ready. Using a small cookie scoop gather and press the latke/potato fritter between your hands into a coin shape. Drop into the oil and lightly press down in the middle if they are too mounded. Fry until deep golden brown under neath, about 3-4 minutes. Gently flip with a fish spatula and cook until deep golden brown. 
  6. When cooked through, remove the latkes/potato fritters and place onto a heavily paper towel lined baking sheet. Season with a little sea salt or taco seasoning and place into a oven set to warm.  
  7. For the white cheddar cheese sauce, in a clean non stick pan, melt the butter. Once simmering, sprinkle with the flour and stir together to create a roux. In a steady stream, stir in the milk to create a béchamel. Sprinkle in the white cheddar cheese and stir in until it has melted. Follow with stirring in the green Chile and seasoning with salt and pepper. Pour into a bowl and top with chopped cilantro if desired, and taco seasoning.   

Equipment