Ingredients
FOR THE LATKES:
2 1/2 pounds russet potatoes (4 to 5 medium or 3 large)
1 medium white onion
3 medium scallions
2 large eggs, beaten
2 tablespoons all-purpose flour
1 tablespoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper
1/2 cup vegetable or canola oil
FOR THE TOPPINGS:
4 ounces sharp cheddar cheese (1 cup shredded)
1/2 cup sour cream
10 to 12 pickled jalapeño slices
4 pickled cherry peppers
Directions
1
Line a large bowl with a clean kitchen towel. Peel 2 1/2 pounds russet potatoes and 1 medium white onion. Grate on the large holes of a box grater directly into the towel. Gather up the sides of the towel to form a bundle and squeeze out as much excess moisture as possible into the bowl. Set the bundle aside and let the liquid sit for about 10 minutes.
2
Meanwhile, grate 4 ounces sharp cheddar cheese on large holes of the box grater (rinse and dry the grater first, about 1 cup). Thinly slice the whites of 3 medium scallions. Thinly slice the greens and reserve for garnish. Cut 4 pickled cherry peppers into 1/4-inch rings.
3
Slowly pour off the excess liquid in the bowl, leaving the starch at the bottom behind. Add 2 large eggs and whisk to combine. Add the potatoes and onion, scallion whites, 2 tablespoons all-purpose flour, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper. Stir with a flexible spatula until well combined.
4
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper, and fit a wire rack onto a second baking sheet.
5
Heat 1/2 cup vegetable oil in a large cast iron or stainless steel skillet over medium heat until shimmering. Meanwhile, scoop 1/2-cup portions of the latke mixture, packing it in tightly, and place on the parchment.
6
Working in batches of 4, carefully transfer the latkes with a flat spatula to the skillet, spacing them at least 1 1/2 inches apart. Use the spatula to gently press each one down until about 1-inch thick and 3-inches wide. Fry until the bottoms are deeply golden brown, 4 to 5 minutes. Flip the latkes with the spatula and fry until the second side is deeply golden brown, 4 to 5 minutes more. If latkes are browning too quickly, reduce the heat as needed so they fry the full amount of time to make sure they cook through. Transfer to the wire rack and sprinkle generously with kosher salt.
7
Sprinkle the latkes with the cheese (about 1 heaping tablespoon per latke). Bake until the cheese is melted, 4 to 5 minutes. Let your guests top the latkes on their own with the sour cream, pickled jalapeño slices, cherry pepper rings, and scallion greens. Alternatively, top before serving: Divide 1/2 cup sour cream among the latkes, top each with a pickled jalapeño slice and cherry ring, and garnish with the scallion greens.