Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2010

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

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  • 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.

  • 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.

Nutrition Facts

260 calories; fat 11g; saturated fat 2.2g; mono fat 6.9g; poly fat 1.2g; protein 5.6g; carbohydrates 35.3g; fiber 3.8g; cholesterol 35mg; iron 2.1mg; sodium 268mg; calcium 36mg.
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