CILANTRO JALAPENO LATKES

CILANTRO JALAPENO LATKES image

Yield 6

Number Of Ingredients 16

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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 freshly squeezed lime juice
Salt, to taste
For the latkes
6 cups (about 1 1/2 pounds) peeled and shredded russet or Yukon Gold potatoes
1 cup (1 medium) grated onion
6 tablespoons all-purpose flour
1/2 cup chopped fresh cilantro
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

Steps:

Make the chipotle sour cream (optional) 1. 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 2. 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. 3. 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. 4. Heat a large skillet over medium-high heat. Add 2 tablespoons 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.