Name: Buffalo Latkes with Blue Cheese Dip
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: ¼ cup (½ stick) unsalted butter; ¼ cup hot sauce (e.g., Frank’s Red Hot); 1 tablespoon distilled white vinegar; 1 teaspoon Worcestershire sauce; ¼ cup sour cream; ¼ cup mayonnaise; 3 oz. (about ¼ cup) crumbled blue cheese; Zest and juice of 1 medium lemon; Kosher salt and freshly ground black pepper, to taste; 1½ lbs. russet potatoes, peeled; ½ medium yellow onion; 1 small jalapeño, de-stemmed (optional); ¼ cup matzo meal; 2 teaspoons kosher salt; 2 eggs; Vegetable oil, for frying; 2–3 stalks celery, thinly sliced (optional, for serving)

Description

These Buffalo Latkes with Blue Cheese Dip are a fiery, crunchy twist on a beloved classic. Think golden, crispy potato pancakes tossed in tangy Buffalo sauce, paired with a creamy, cool blue cheese dip—perfect for parties, game days, or when you’re craving something bold and irresistible. #BuffaloLatkes #BlueCheeseDip #CrispyPotatoGoodness

Ingredients

Scale

¼ cup (½ stick) unsalted butter
¼ cup hot sauce (e.g., Frank’s Red Hot)
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
¼ cup sour cream
¼ cup mayonnaise
3 oz. (about ¼ cup) crumbled blue cheese
Zest and juice of 1 medium lemon
Kosher salt and freshly ground black pepper, to taste
1½ lbs. russet potatoes, peeled
½ medium yellow onion
1 small jalapeño, de-stemmed (optional)
¼ cup matzo meal
2 teaspoons kosher salt
2 eggs
Vegetable oil, for frying
2–3 stalks celery, thinly sliced (optional, for serving)

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Instructions

Make the Buffalo sauce: In a small saucepan, melt butter over low heat. Whisk in hot sauce, vinegar, and Worcestershire sauce until smooth. Set aside.
Make the blue cheese dip: In a bowl, mix sour cream, mayonnaise, blue cheese, lemon zest and juice. Season with salt and pepper to taste. Chill until ready to serve.
Make the latkes: Grate the potatoes, onion, and jalapeño. Wrap in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the grated mixture with matzo meal, salt, and eggs. Mix well.
Heat about ¼ inch of vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the latke mixture into the oil, flattening slightly. Fry until golden and crispy on both sides, about 3–4 minutes per side.
Drain latkes on a paper towel-lined plate.
Drizzle or toss latkes with warm Buffalo sauce.
Serve with blue cheese dip and celery slices on the side, if using.

Notes

For extra crispiness, fry latkes in batches and avoid overcrowding the skillet.
Chilling the blue cheese dip for at least 30 minutes enhances the flavor.
Use gloves when handling jalapeño to avoid irritation.
Leftover latkes can be reheated in the oven to regain crispiness.

Nutrition

Serving Size: 3–4 latkes with dip
Calories: 420
Sugar: 3g
Sodium: 850mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg