Southwest Potato Latkes
Crispy, golden, and bursting with bold southwestern flavors, Southwest Potato Latkes put a zesty twist on the classic potato pancake. Made with shredded russet potatoes, onion, and a flavorful blend of chili powder, ground cumin, fresh cilantro, and jalapeño, these latkes pack a punch of spice in every bite. The addition of chopped cilantro and jalapeño elevates the dish with a fresh and spicy kick, while a dollop of creamy sour cream or tangy salsa on the side makes the perfect finishing touch. This easy-to-make recipe, ready in just 40 minutes, is a tantalizing way to impress your guests or spice up a brunch spread. Perfect for serving as an appetizer, snack, or festive side dish, these latkes will keep everyone coming back for seconds!
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Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 2 tablespoons (chopped) Cilantro
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small (deseeded and finely chopped) Jalapeño
- 0.33 cup Vegetable oil
- 0.5 cup (for serving, optional) Sour cream
- 0.5 cup (for serving, optional) Salsa
Directions
Step 1
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a large bowl of cold water to prevent them from turning brown.
Step 2
Grate the onion and set it aside. Using a clean kitchen towel, squeeze out excess moisture from the onion and place it in a mixing bowl.
Step 3
Drain the grated potatoes and transfer them to a clean kitchen towel. Wring out as much liquid as possible. Add the dried potatoes to the mixing bowl with the onion.
Step 4
In the mixing bowl, add the eggs, flour, chopped cilantro, chili powder, ground cumin, salt, black pepper, and finely chopped jalapeño. Mix until all the ingredients are well incorporated.
Step 5
Heat the vegetable oil in a large skillet over medium heat until it shimmers.
Step 6
Scoop about 2 tablespoons of the potato mixture and form it into a small pancake or patty. Carefully place the patty into the hot oil. Repeat until the skillet is filled, leaving space between latkes for even cooking.
Step 7
Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Adjust heat as necessary to prevent burning.
Step 8
Remove the cooked latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 9
Serve the Southwest Potato Latkes warm with sour cream and salsa on the side, if desired.
Nutrition Facts
| Serving size | (1271.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1854.0 |
| Total Fat 102.5g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 44.5g | |
| Cholesterol 429.5mg | 0% |
| Sodium 3570.1mg | 0% |
| Total Carbohydrate 206.1g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 25.9g | |
| Protein 43.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 396.9mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 4618.4mg | 0% |
Source of Calories