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. 

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. 

Nutrition

Calories per serving:

396 kcal

Daily value:

20%

Servings:

10
  • Carbohydrate, by difference 1 g
  • Protein 1 g
  • Total lipid (fat) 44 g
  • Vitamin A, IU 255 IU
  • Vitamin A, RAE 42 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 9 IU
  • Vitamin E (alpha-tocopherol) 7 mg
  • Vitamin K (phylloquinone) 32 µg
  • Calcium, Ca 27 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 72 µg
  • Cholesterol 12 mg
  • Choline, total 4 mg
  • Cryptoxanthin, beta 18 µg
  • Fatty acids, total monounsaturated 29 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 6 g
  • Fatty acids, total trans 11 g
  • Fatty acids, total trans-monoenoic 9 g
  • Fluoride, F 1 µg
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 3 µg
  • Lactose 1 g
  • Lutein + zeaxanthin 11 µg
  • Magnesium, Mg 4 mg
  • Phosphorus, P 20 mg
  • Phytosterols 1 mg
  • Potassium, K 43 mg
  • Retinol 36 µg
  • Selenium, Se 2 µg
  • Sodium, Na 35 mg
  • Sugars, total 1 g
  • Water 21 g
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