Mexi-Latkes

Mexi-Latkes
Staff Writer

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

  • potatoes, peeled and grated
  • egg, beaten
  • Salt and pepper, to taste
  • jalapeños, seeded and diced
  • red bell pepper, seeded and finely sliced
  • 4  Tablespoons  cilantro, finely chopped, divided
  • 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. 

Nutritional Facts

Total Fat
44g
63%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
12mg
4%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
28mg
3%
Choline, total
4mg
1%
Fluoride, F
1µg
0%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
21mg
3%
Selenium, Se
1µg
2%
Sodium, Na
29mg
2%
Water
21g
1%