Serves 12
60 min
Potato Jalapeño Latkes
Recipe GLPR8f2450dea01222
Crispy potato pancakes with fresh jalapeño peppers, served with a zesty horseradish-sour cream sauce. These golden latkes are perfect as a starter or side dish, combining the traditional texture of potato latkes with a spicy Southwestern twist.
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Ingredients
2 lbs russet potatoes, peeled and grated
2 large jalapeño peppers, seeded and minced
1 large onion, grated
3 large eggs, beaten
1/3 cup potato starch
1 tsp. kosher salt
1/2 tsp. black pepper
Vegetable oil for frying
1/2 cup crema or sour cream
2 tbsp. prepared horseradish
1 tbsp. rice wine vinegar
1/2 tsp. kosher salt (for sauce)
Directions
Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly, pressing firmly to remove as much liquid as possible.
Transfer the dried potatoes to a large bowl. Add the minced jalapeños, grated onion, beaten eggs, potato starch, 1 tsp. kosher salt, and black pepper. Mix until well combined.
Heat vegetable oil in a large skillet over medium-high heat until a small piece of potato mixture sizzles immediately upon contact (approximately 350°F).
Working in batches, carefully drop spoonfuls of the potato mixture into the hot oil, flattening each into a thin pancake about 2 inches in diameter with the back of the spoon.
Fry for 3–4 minutes per side until the latkes are deep golden brown and crispy. Transfer to a paper towel-lined plate to drain.
While the latkes cook, prepare the sauce by whisking together the sour cream, prepared horseradish, rice wine vinegar, and 1/2 tsp. kosher salt in a small bowl until smooth and well combined.
Serve the warm latkes immediately with the horseradish cream sauce on the side for dipping.
