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Mexican Potato Latkes

mexican potato latkes

Latkes get a Mexican twist in this easy recipe with a jalapeno kick and creamy guacamole finish. 

  • Duration
  • Cook Time
  • Prep Time
  • 5Servings


  • 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


1. Peel and shred potatoes, then wring with a cheesecloth or towel, removing all moisture.

2. Mix potatoes, onion, jalapeno, garlic, eggs, corn, flour, and salt together in a bowl.

3. Heat oil in a large pan over high heat until hot.

4. 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.

5. Place on paper towels or wire cooling rack to remove any excess oil.

6. Serve hot, with guacamole, cilantro, and salsa.