Mexican Potato Latkes
Add spice to your entertaining with this new take on a classic. From WhatJewWannaEat.com, by Amy Kritzer, reprinted with permission. See the recipe on Kritzer's blog.
Serves 5
Ingredients
- 3 cups peeled and shredded russet potatoes
- 2 tablespoons onion, diced
- 1 large jalapeno, diced
- 1 cup fresh cooked corn kernels (from 2 ears)
- 1 clove garlic, minced
- 3 eggs
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup vegetable oil
Ingredients for Avocado Cream Sauce
- 1 large avocado
- 1 tablespoon Greek yogurt or sour cream
- Milk
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture. Mix potatoes, onion, jalapeno, corn, garlic, eggs, flour and salt together in a bowl.
- Heat oil in a large pan over high heat until the oil is hot.
- Drop large spoonfuls of the potato mixture into the oil, and flatten to form ½-inch patties. Brown one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.
- Combine avocado and Greek yogurt, adding just enough milk to get the consistency you like. Add minced garlic and salt and pepper to taste.
- Serve hot with avocado cream sauce or Greek yogurt or sour cream mixed with chopped cilantro. Top with diced tomatoes and more cilantro.