I’ve always loved latkes. Onions and potatoes are just made for each other. I’ve tried my hand at latkes before – here and here – with crowd-pleasing results. But I would have to say that these were our favorites so far. This recipe made about 16 latkes for me, and I only used 5 tablespoons of olive oil. Although I made the sour cream mixture for serving, we went a little light on it.
Cilantro-jalapeno latkes (modified from CookingLight)
6 tablespoons soy sour cream
1 tablespoon chopped chipotle chile, canned in adobo sauce
3/4 teaspoons grated lime rind
1 teaspoon fresh lime juice
6 cups shredded, peeled, baking potato (about 1 1/2 pounds)
1 cup grated fresh onion
1/2 cup chopped fresh cilantro
6 tablespoons all-purpose flour
1 teaspoon finely chopped seeded jalapeno pepper
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
5 tablespoons olive oil, divided
Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
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 (including salt) in a large bowl; toss well.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture into dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with next 2 tablespoons oil and potato mixture to yield 12 latkes total. If you have any potato mixture leftover, use the final tablespoon oil and make the rest of the latkes. Serve with sour cream mixture.