Crispy and golden, these “funeral” latkes blend Jewish and Mormon traditions with cheddar-studded latkes with gooey centers and irresistibly browned edges.
In a large bowl, combine the hash browns, eggs, cheddar, flour, salt, and pepper.
Heat 1/4 cup of the oil in a large nonstick skillet over medium-high. When the oil shimmers, scoop large spoonfuls (about a heaping 1/2 cup) of the potato mixture into the skillet and flatten each blob into a pancake. Leave space between the latkes (you will need to fry them in batches). Fry until the latkes are golden with spots of bronze, about 5 minutes on each side. Transfer the finished latkes to a plate lined with 2 layers of paper towels and keep warm in the preheated oven. Repeat with the remaining latke mixture, adding a tablespoon or two more oil to cook each batch as needed.
Serve the latkes hot with applesauce and sour cream. Refrigerate leftovers in an airtight container, separated by layers of paper towel, for up to 4 days. Reheat in an air fryer or oven set to 375°F until crispy, 5 to 10 minutes. Love the recipe? Leave us stars and a comment below!