Cilantro-Jalapeño Latkes with Chipotle Sour Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Turn a basic latke recipe into a Mexican-style dish by adding cilantro and jalapeno peppers to the potato cakes and serving with chipotle-flavored sour cream. Ingredients:
6 tablespoons light sour cream |
1 tablespoon chopped chipotle chile, canned in adobo sauce |
3/4 teaspoon grated lime rind |
1 teaspoon fresh lime juice |
6 cups shredded peeled baking potato (about 1 1/2 pounds) |
1 cup grated fresh onion |
6 tablespoons all-purpose flour |
1/2 cup chopped fresh cilantro |
2 tablespoons finely chopped seeded jalapeño pepper |
1 large egg |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 cup olive oil, divided |
Directions:
1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.
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