Cilantro-Jalapeno Latkes

Happy Chanukah!  Or is it Hanukkah? Oh forget it…Happy Festival of Lights!

Wait, are you looking at the date of this post?  Please don’t do that.  If you look too closely you’ll notice that I am posting this at more then a week after the END of Chanukah.  Yikes!  Please forgive me, it has been a very busy month and this is the best I could do.

To make up for that, I am presenting you with an excellent twist on a classic Chanukah treat…the latke! Simply put, a latke is fried potato pancake.  Frying is big around Chanukah.  After all, the holiday celebrates a miracle related to oil (for more info, check out this page). However, when you add cilantro, jalapeno, chipotle…well, then it becomes something more!

You know you want to try these.

Cilantro-Jalapeno Latkes

Adapted from Cooking Light Magazine

Ingredients

6 cups peeled and shredded Russet potatoes (It took about 6 medium sized ones)
1 onion- grated
6 tablespoons flour
1/2 cup chopped cilantro
2 seeded and chopped jalapeno peppers
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
olive oil

Dipping Sauce

6 tablespoons light sour cream
1 tablespoon chopped chipotle chile in adobo sauce
Zest and juice from one lime

1. Combine all the ingredients in a bowl.  Stash in the fridge until needed!

Equipment

Box grater
Colander
Large bowl
Large skillet (cast iron or otherwise!)
Baking sheet

1. Combine the shredded potato and grated onion in a colander.  Set it in the sink to let the moisture drain off for 30 minutes. Moisture is the enemy of latkes!  Every so often, take a spoon and smush the mixture down to get more out.  If you are brave, you can use your hands…it is only potatoes and onion after all!

2. In a large bowl, combine the flour, cilantro, jalapeno, egg, cumin and salt.  Add the potato and onion and mix well.

3. Heat a large skillet over medium-high heat.  Add 2 tablespoons of oil (a good glug will suffice) and swirl to coat the pan.

4. Fill a 1/4 cup loosely with the potato mixture.  Pour it into the pan and flatten it slightly.  You’ll probably be able to fit 4 or 5 latkes in the pan.

5. Heat for about 3 1/2 minutes on each side, or until it is golden brown and crispy.

6. Repeat with the remaining mixture.  Adding a good glug of oil for each new batch.  You can keep the other latkes warm on a baking sheet in a low oven.  This will make about 12 latkes.

**My wonderful friend (of chicken soup fame) gave me a great idea for these.  If you make them smaller (maybe just a really heaping spoonful) they’d make a great party appetizer!  **

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