• Peel potatoes and coarsely grate on large holes of the grater. Using paper towels, squeeze out as much liquid as possible
• In a bowl, combine potatoes, jalapeno, flour, scallion, 1 tablespoon Mahon-Menora Semi-hard cheese, salt, and pepper
• Add beaten egg and mix to combine
• Heat oil in a large frying pan
• While oil is heating, form latke haystacks and place on a parchment-lined baking sheet. Each haystack should be about 2 tablespoons of mixture.
• Arrange latkes in hot oil pressing each down with a spatula to about 2 ½ inches diameter.
• Cook 2-3 minutes or until edges begin to brown. Flip over and continue to cook 2-3 minutes longer or until latkes are crisp and browned
• Remove cooked latkes to a paper towel-lined pan to drain
• Immediately add ½ teaspoon cheese to the top of each cooked latke
• Once all latkes are cooked place under a broiler for 30 seconds to a minute to slightly melt cheese

Cranberry Sour Cream:

• Cook cranberries over medium heat with sugar and lime juice until soft. Mash with a fork and cool in the refrigerator for 15 minutes. If you are using fresh cranberries, add a tablespoon of water
• Mix cooled cranberry mixture with sour cream and keep cold until ready to plate