Mad Dogs Southwestern Potato Latkes
Crisp, golden, and bursting with bold flavors, Mad Dogs Southwestern Potato Latkes are a vibrant twist on the classic latke, spiced up with zesty Southwestern flair. Shredded Russet potatoes and grated onion form the irresistible crispy base, while cheddar cheese, roasted red bell pepper, ground cumin, and chili powder elevate the flavor profile with smoky, savory notes. A sprinkle of fresh cilantro adds a refreshing finish, perfectly complementing the crunchy perfection of these savory treats. Ready in just 40 minutes, these latkes are the ultimate crowd-pleaser, ideal for brunch, snacks, or as an appetizer served alongside tangy sour cream or a zesty salsa. Whether you're craving comfort food or a culinary adventure, this recipe is a delicious fusion of tradition and Southwestern spice!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 0.5 cup Cheddar cheese
- 1 Roasted red bell pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro leaves
- 0.5 cup Vegetable oil
Instructions
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible.
Grate the onion and squeeze out the excess liquid using another clean kitchen towel. Combine the grated onion and potatoes in a large mixing bowl.
Add the eggs, flour, cheddar cheese, chopped roasted red bell pepper, cumin, chili powder, salt, and black pepper to the bowl. Mix thoroughly to combine.
Chop the cilantro leaves finely and fold them into the mixture. Let the mixture sit for 5 minutes to allow the flavors to meld.
Heat the vegetable oil in a large, heavy skillet over medium-high heat. To test if the oil is ready, drop a small amount of the latke mixture into the pan. If it sizzles, it is ready.
Scoop approximately 2 tablespoons of the latke mixture into the hot oil and press it down lightly with a spatula to flatten it into a patty. Fry 3–4 latkes at a time, being careful not to overcrowd the pan.
Cook each latke for 3–4 minutes per side, or until golden brown and crispy. Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Repeat with the remaining mixture, adding more oil to the pan if needed.
Serve the latkes warm, garnished with extra cilantro if desired, alongside sour cream or a zesty Southwestern salsa.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 598 mg | 46% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4204 mg | 89% | |
*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.
