There’s something in my 25% Irish & 0% Jewish heritage that loves me some Latkes. I’m also confident that Mexican is a necessary food group, so I love any new spin to create a fiesta in my mouth.
These Mexican Potato Latkes are easy to make and QUITE delicious. Here’s my recipe, half-assed.
Ingredientes:
- Depending on size, 4-6 potatoes (circa 3 cups)
- 1/4 of an Onion
- 1-2 large jalapeños, sliced
- 1 clove garlic
- 3 eggs
- 2 TB flour (I used Gluten Free)
- 1 teaspoon salt
- 1/2 cup olive (or veg) oil
Steps to Mucho Success:
- Peel & throw the potatoes in a food processor to dice.
- Mix everything (except for olive oil) in a bowl. (I mixed the olive oil, not reading the next step.)
- Heat oil on a large pan on a low-medium setting for hot oil.
- Grab a spoonful of (
sugar to help the medicine go down. Wrong song.) the mixture and plot it on the pan. Flatten it to be apprx 1/2 inch high patties. - Brown on one side then flip to brown the other.
- Rinse (actually put on a towel to absorb excess oil) and repeat.
- Serve hot with avocados & sour cream!
Optional sour cream mixture (I was too lazy to make this, but it’s on the original):
- 1 avocado
- 1 TB sour cream
- milk
- 1 clove garlic
- salt & pepper to taste
Combine all for a consistency great for dipping. Yum.
(Recipe spun from original on What Jew Wanna Eat)
4 Responses to Half-Assed Recipe: Mexican Potato Latkes
Leave a Reply
Get Social With Us!
Sweet thanks for trying my recipe! Yours look delish. You could also top with some sour cream or guac if you don’t feel like making the sauce. Enjoy!
Thanks for the creation & suggestion – I actually used sour cream with mine. Great recipe twist!
These look great. I love the addition of the jalapeno. These are definitely not half assed. That would be buying them from the freezer section of the grocery store.
Thanks Rosa, glad you’re giving my cooking skills more street cred.
They’re super-easy, so I highly recommend you try them!