OMG...these are so good! I'm a latke lover and these are the best I've ever tasted, plus my husband loves them, too!
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)
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Amount per serving
- Calories: 260
- Fat: 11g
- Saturated fat: 2.2g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 1.2g
- Protein: 5.6g
- Carbohydrate: 35.3g
- Fiber: 3.8g
- Cholesterol: 35mg
- Iron: 2.1mg
- Sodium: 268mg
- Calcium: 36mg
- 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
- 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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