Jalapeno Latkes
Spice up your traditional latke game with these irresistible Jalapeño Latkes! This recipe combines crispy, golden-brown potato pancakes with the bold kick of jalapeño peppers, delivering a perfect balance of comforting and fiery flavors. Russet potatoes and grated onion create the latkes' classic base, while finely diced jalapeños add a zesty twist—you can customize the heat level by removing or keeping the seeds. A quick fry in hot oil ensures these latkes are perfectly crunchy on the outside and tender on the inside. Serve them warm with a dollop of creamy sour cream for cooling contrast, and finish with a sprinkle of fresh cilantro for a vibrant garnish. With just 20 minutes of prep time, these spicy potato pancakes are a fun and flavorful addition to any meal, perfect as an appetizer, side dish, or snack.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 whole Jalapeno peppers
- 2 large Eggs
- 0.25 cups All-purpose flour
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Vegetable oil
- 0.5 cups Sour cream (for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Peel the russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible. Transfer the dried potatoes to a large mixing bowl.
Grate the yellow onion and add it to the bowl with the potatoes.
Remove the seeds from the jalapeno peppers for a milder flavor, or leave them in for extra heat. Finely dice the jalapenos and add them to the bowl.
In a small bowl, beat the eggs, then pour them over the potato mixture.
Sprinkle the flour, salt, and black pepper evenly over the mixture. Mix thoroughly with your hands or a spoon until the mixture is evenly combined.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/4 inch deep; add more if needed.
Once the oil is hot (about 350°F or when a small drop of potato mixture sizzles immediately), scoop 1/4 cup of the potato mixture and carefully flatten it into a patty about 1/2 inch thick. Gently place it in the hot oil. Repeat, making sure not to overcrowd the pan.
Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
Continue frying in batches until all the potato mixture is used up, adding more oil to the pan as needed and allowing it to reheat between batches.
Serve the latkes warm with a dollop of sour cream on top. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 24.2 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7309 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
