Wednesday, December 23, 2015

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

This recipe came about in 2 ways.  One, when it was Hanukkah, Cooking Light emailed out this recipe.  So I pinned it.  Second, we had left over hash-browns from the Southwest Shrimp and Corn Chowder, so we decided to have these.  You won't get 12 latkes if you do it this way.  Such is life.

D made them.  He said the key is to get the oil in the pan very hot, (something he doesn't usually do), to prevent them from sticking.

We both liked them a lot. We would have again.  We had with Jalapeno Chicken.

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Photo by ALB

Turn a basic latke recipe into a Mexican-style dish by adding cilantro and jalapeno peppers to the potato cakes and serving with chipotle-flavored sour cream.

Yield: 6 servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)

6 tablespoons light sour cream
1 tablespoon chopped chipotle chile, canned in adobo sauce
3/4 teaspoon grated lime rind
1 teaspoon fresh lime juice
6 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion
6 tablespoons all-purpose flour
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup olive oil, divided

1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. (let the pan oil get hot...about 15 minutes). 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.

Nutritional Information
Calories: 260; Fat: 11 g; Sat fat: 2.2 g; Mono fat: 6.9 g; Poly fat: 1.2 g; Protein: 5.6 g; Carbohydrate: 35.3 g; Fiber: 3.8 g; Cholesterol: 35 mg; Iron: 2.1 mg; Sodium: 268 mg; Calcium: 36 mg

Cooking Light, DECEMBER 2010

No comments: