Mexican Potato Latkes: Half-Assed Recipe

There’s something in my 25% Irish & 0% Jewish heritage that loves me some Latkes. I’m also confident that Mexican is a necessary food group, so I love any new spin to create a fiesta in my mouth.

These Mexican Potato Latkes are easy to make and QUITE delicious.  Here’s my half-assed recipe.

Mexican Potato Latke Recipe

Ingredients:

• Depending on size, 4-6 potatoes (circa 3 cups)
• 1/4 of an Onion
• 1-2 large jalapeños, sliced
• 1 clove garlic
• 3 eggs
• 2 TB flour (I used Gluten Free)
• 1 teaspoon salt
• 1/2 cup olive (or veg) oil

Method & Steps to Mucho Success:

1. Peel & throw the potatoes in a food processor to dice.
2. Mix everything (except for olive oil) in a bowl.  (I mixed the olive oil, not reading the next step.)
3. Heat oil on a large pan on a low-medium setting for hot oil.
4. Grab a spoonful of (sugar to help the medicine go down. Wrong song.) the mixture and plot it on the pan. Flatten it to be apprx 1/2 inch high patties.
5. Brown on one side then flip to brown the other.
6. Rinse (actually put on a towel to absorb excess oil) and repeat.
7. Serve hot with avocados & sour cream!

Optional sour cream mixture (I was too lazy to make this, but it’s on the original):

(Recipe spun from original on What Jew Wanna Eat)