Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Photo: John Autry; Styling: Cindy Barr
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.

Yield:

6 servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

December 2010