Latkes get a Mexican twist in this easy recipe with a jalapeno kick and creamy guacamole finish.
Mexican Potato Latkes
Servings
5 Servings
Ingredients
- 3 cups peeled and shredded potatoes
- 2 tablespoons onion diced
- 1 large jalapeno seeded and diced
- 2 ears corn cut from ear
- 1 garlic clove minced
- 3 eggs
- 2 tablespoons flour
- 1 teaspoon kosher salt
- ½ cup vegetable oil
- Garnish: fresh cilantro guacamole, or salsa
Instructions
- Peel and shred potatoes, then wring with a cheesecloth or towel, removing all moisture.
- Mix potatoes, onion, jalapeno, garlic, eggs, corn, flour, and salt together in a bowl.
- Heat oil in a large pan over high heat until hot.
- Drop large spoonfuls of potato mixture into the oil, and flatten down with spatula to form ½-inch patties. Cook 3 to 5 minutes per side, or until brown.
- Place on paper towels or wire cooling rack to remove any excess oil.
- Serve hot, with guacamole, cilantro, and salsa.
what do you mean by “corn stocks”? do you mean corn stalks?? and then we take the kernels off the stalks to mix in the batter?
What are corn stocks? I searched through google and corn stocks are up??
Yum, great ideas. I think I am ready for Hanukkah again.
We,here in New Mexico, have been eating green chile latkes here for years. Barbara Marigold and I started making them at our community Hanukah party about ten years ago. They are now the only kind anyone makes. Put some Siracha or hot sauce in your sour cream, along with some sweet jam. Knock yourself out.
Thank you!!
CANNOT WAIT TO TRY YOUR RECIPES!