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)

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Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher