Mexi-Latkes Recipe


Nutrition

Cal/Serving: 567
Daily Value: 28%
Servings: 10

Low-Carb
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat49g76%
Saturated6g29%
Trans0g0%
Carbs29g10%
Fiber4g16%
Sugars3g0%
Protein4g9%
Cholesterol31mg10%
Sodium250mg10%
Calcium53mg5%
Magnesium41mg10%
Potassium725mg21%
Iron1mg8%
Zinc1mg4%
Vitamin A701IU14%
Vitamin C49mg82%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg7%
Niacin (B3)2mg9%
Vitamin B61mg26%
Folic Acid (B9)37µg9%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E10mg51%
Vitamin K8µg10%
Fatty acids, total monounsaturated33g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Thinkstock/Hemera

If you're looking to spice up your latkes, this Mexican-style recipe adds a bit of spice with jalapeño peppers. For a taste of freshness, they're finished with a cilantro sour cream and a squeeze of fresh lime juice. 

INGREDIENTS

  • 4 potatoes, peeled and grated
  • 1 egg, beaten
  • Salt and pepper, to taste
  • 2 jalapeños, seeded and diced
  • 1 red bell pepper, seeded and finely sliced
  • 4 tablespoons cilantro, finely chopped, divided
  • 1 onion, finely sliced
  • 1 teaspoon dried chipotle chili powder
  • 1 teaspoon epazote, or dried oregano
  • 2 cups vegetable oil, for frying
  • 1 cup sour cream
  • Dash of fresh lime juice

DIRECTIONS

Squeeze excess moisture out of the grated potatoes and then add to a bowl with the egg, jalapeños, red pepper, 2 tablespoons of the cilantro, onion, chili powder, and epazote. 

In a large frying pan, heat oil until very hot, about 375 degrees. Using your hands to form "lattice-style" patties, drop batter into frying oil. Repeat, but don't crowd the pan. Gently turn the latkes when first side is cooked, about 4 minutes. Cook for 4 minutes longer or until the latkes are cooked through and both sides are a deep golden brown.

Meanwhile, while the latkes are frying, blend the sour cream, the rest of the cilantro, and the lime juice together and set aside for the topping. Drain the latkes on paper towels and serve hot with the topping. 

Recipe Details

Servings: 10

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human