Potato/Cilantro Latkes – Recipe

Ingredients

For topping sauce:

• 6 Ts sour cream substitute - Greek yogurt
• 1 t Chipotle chiles in adobo
• 3/4 t grated lime zest
• 1 t Lime juice
• 6 Cs Baking potatoes shredded - about 1 1/2 lbs
• 1 c Onion grated
• 6 Ts all-purpose flour
• 1/2 c fresh cilantro chopped
• 2 Ts jalapeño pepper finely chopped
• 1 large eggs
• 1 t ground cumin
• 1/4 c Olive Oil for cooking
• Salt & Pepper as needed

Directions

• For Topping:
• Combine sour cream, chipotle with adobo sauce, grated lime and lime juice in a small bowl, stirring well.
• Cover and chill until ready to serve.
• For Latkes:
• Combine shredded potato and grated onion in a colander with 1/2 t salt to release moisture.
• Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist.
• Combine drained potato/onion mixture, flour, cilantro, jalapeno, egg and cumin 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 loosely into a dry measuring cup.
• Pour mixture into pan; flatten slightly.
• Repeat the procedure 5 times to form 6 latkes.
• Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked.
• Remove latkes from pan; keep warm.
• Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total.
• Serve with sour cream mixture