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  • Mexican Potato Latkes: Half-Assed Recipe MEXICAN-LATKES-recipe Full view

    Mexican Potato Latkes: Half-Assed Recipe

    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 half-assed recipe.

    Mexican Potato Latke Recipe

    Ingredients:
    • 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
    Method & Steps to Mucho Success:
    1. Peel & throw the potatoes in a food processor to dice.
    2. Mix everything (except for olive oil) in a bowl.  (I mixed the olive oil, not reading the next step.)
    3. Heat oil on a large pan on a low-medium setting for hot oil.Cooking mexican latkes
    4. 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.
    5. Brown on one side then flip to brown the other.
    6. Rinse (actually put on a towel to absorb excess oil) and repeat.
    7. 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)

    Julie Hancher

    About Julie Hancher

    Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with eco-friendly wine and greening her travels, cooking & cat, Pounce DeLeon.

    Your thoughts . . .

    • 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! 🙂

    • Rosa

      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!