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Four cilantro-jalapeño latkes on a plate, with sliced jalapeño on top and sour cream on the side.
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5 / 7 votes

Cilantro-Jalapeño Latkes

Turn a basic latke recipe into a Mexican-style dish by adding cilantro and jalapeño peppers to the potato cakes and serving with chipotle-flavored sour cream.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Sides
Cuisine: Jewish
Servings: 6 servings
Calories: 354

Ingredients

For the chipotle sour cream (optional)

  • 6 tablespoons sour cream
  • 1 tablespoon chopped chipotle chile in adobo sauce, or less to taste
  • 3/4 teaspoon grated lime zest, preferably organic
  • 1 teaspoon fresh lime juice
  • Salt, to taste

For the latkes

  • 6 cups peeled and shredded russet or Yukon Gold potatoes
  • 1 cup (1 medium) grated onion
  • 6 tablespoons all-purpose flour
  • 1/2 cup chopped cilantro leaves
  • 2 tablespoons seeded and finely chopped jalapeño pepper
  • 1/4 to 1 teaspoon ground cumin, (optional)
  • 3/4 to 1 teaspoon salt, plus more to taste
  • 1 large egg
  • 4 tablespoons olive oil
US - Metric

Instructions

Make the chipotle sour cream (optional)

  • Combine the sour cream, chipotle, lime zest and juice, and salt in a small bowl and stir well. Cover and refrigerate until ready to serve.

Make the latkes

  • Combine the potato and onion in a colander, place it in the sink, and, if time permits, let drain for 30 minutes, occasionally pressing down on the mixture with the back of a spoon. Squeeze the potato and onion mixture to remove any excess moisture and then pat it dry with paper towels.
  • Dump the dry potato and onion mixture into a large bowl, add the flour, and toss to combine. Add the cilantro, jalapeño, cumin (if using), salt, and egg and mix well.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat. Spoon a heaping 1/4 cup potato mixture loosely into a dry measuring cup. Plop the mixture into the skillet and flatten it slightly with the back of a spatula. Repeat to form 6 latkes (or however many will fit comfortably in the skillet).
  • Fry the latkes, flipping once, until golden brown, 3 1/2 to 7 minutes per side, depending on how brown and crisp you like the outside of your latkes. Remove the latkes from the skillet. Repeat with the remaining oil and potato mixture. Sprinkle with salt to taste and serve warm with the chipotle sour cream, if using.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 52g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 838mg | Fiber: 6g | Sugar: 4g