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- 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
3 comments
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