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Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Photo: John Autry; Styling: Cindy Barr
Yield 6 servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)
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

Nutrition Information

  • calories 260
  • fat 11 g
  • satfat 2.2 g
  • monofat 6.9 g
  • polyfat 1.2 g
  • protein 5.6 g
  • carbohydrate 35.3 g
  • fiber 3.8 g
  • cholesterol 35 mg
  • iron 2.1 mg
  • sodium 268 mg
  • calcium 36 mg

How to Make It

  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.