Potato latkes are a fantastic side to many dishes, these ones have a little extra Mexican twist that works beautifully well with them: pickled jalapeños! These bring a touch of spice and tanginess that mixes so well with the rest of the ingredients. These latkes are amazing with our Creamy Chipotle Sauce too!
Potato and Jalapeno Latkes
-2 medium-sized potatoes, shredded
-½ onion, thinly sliced
-1 cup cabbage, shredded
-¼ cup coriander, chopped
-2 tbsp pickled jalapenos, finely chopped
-1 egg
-2 tbsp breadcrumbs
-3 tbsp flour
-1 tsp salt
-1 tsp black pepper
-1 tsp potato starch
-vegetable oil and butter
1 Using a cheesecloth or a clean tea towel, squeeze all the liquid out from the shredded potatoes.
2 Add the potatoes to a bowl and mix with the cabbage, onions, coriander, and jalapeno. Once everything is evenly distributed, add the breadcrumbs, flour, salt, pepper and starch. Lastly, add the egg and mix until everything is evenly combined.
3 On a large frying pan, add a drizzle of oil and about a tbsp of butter on medium heat. Take a big spoonful of the mixture and add it to the pan, pressing down with the spoon so the latke is evenly touching the pan. Make sure to keep a rough round shape and add more latkes to the pan, leaving space in between.
4 Cook the latkes for about 6 minutes taking care that the latkes get golden brown and do not burn. Regulate the temperature if they start to brown too fast. Once the bottom is lovely and golden, flip the latkes with a spatula and lightly press again to create a good surface with the pan. Cook for another 6 minutes, covered. Check often to avoid burning them. The latkes should be able to brown while cooking the potatoes inside too.
5 Transfer the latkes to a wire rack or a paper-lined plate to drain any excess oil.
Notes
- These are such easy latkes to make, you can use any vegetables you like as long as you drain as much moisture out of them as possible.
- These latkes are lovely on their own as a tasty side and worked beautifully well with our Creamy Chipotle Sauce
- Adding pickled jalapenos to the mixture gives such a lovely tangy and spicy twist to them. We highly recommend them!
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