By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
148 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Potato Jalapeño Latkes checks most boxes for Charlotte cooking: potatoes, eggs, and jalapeños are reliably stocked at every major chain—Harris Teeter, Food Lion, Walmart, ALDI, and Kroger all carry them year-round. The wild card is potato starch, which is standard at Harris Teeter and most Kroger banners but inconsistently stocked at Food Lion or ALDI, potentially forcing an extra stop. At roughly $0.75 per serving (potatoes bulk at under $1 per pound, eggs and jalapeños add minimal cost, oil and sour cream are cheap), the price is honest. The stated 60 minutes understates the work: shredding potatoes by hand, squeezing out moisture, and pan-frying in batches demands 75–90 minutes, not 60. The dish is a solid weeknight make-ahead—latkes reheat beautifully in a 375-degree oven for five minutes—and feeding a family of four to six means leftovers are built in. Jalapeños are a smart regional nod, common in Charlotte kitchens and a step above generic Jewish latke seasonings.
Sign in or create a free account to add your review.
