Cilantro Jalapeno Latkes with Chipotle Sour Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tablespoons light sour cream 1 tablespoon chopped chipotle chile, canned in adobo sauce 3/4 teaspoon grated lime rind 1 teaspoon fresh lime juice 6 cups shredded peeled baking potato (about 1 1/2 pounds) 1 cup grated fresh onion 6 tablespoons all-purpose flour 1/2 cup chopped fresh cilantro 2 tablespoons finely chopped seeded jalapeño pepper 1 large egg 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup olive oil, divided
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Directions: |
Directions:1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve. 2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well. 3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture. |
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Number Of
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Number Of
Servings:12 |
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