Mexican Potato Latkes
Crispy, golden, and bursting with bold flavors, these Mexican Potato Latkes put a spicy twist on the traditional favorite. Grated Russet potatoes are expertly seasoned with ground cumin, chili powder, and a touch of jalapeño for a kick of heat, while fresh cilantro adds a vibrant touch. Fried to crunchy perfection, these latkes are the ultimate fusion dish—deliciously satisfying with creamy dollops of sour cream, zesty lime wedges, or a side of salsa or guacamole. Perfect as an appetizer or a flavorful side dish, this recipe is quick to prepare, taking just 40 minutes from start to finish. If you love potato pancakes and crave a hint of spice, these Mexican Potato Latkes are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 1 medium Jalapeño pepper
- 0.25 cup Fresh cilantro
- 2 large Eggs
- 0.25 cup All-purpose flour
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 1 whole Lime wedges
- 0.5 cup Sour cream or crema
- Optional salsa or guacamole
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 liquid as possible.
Grate the onion and place it in a large bowl. Add the squeezed grated potatoes to the same bowl.
Finely dice the jalapeño pepper, removing the seeds if you prefer less heat. Add it to the potato mixture.
Chop the fresh cilantro and add it to the bowl.
In a separate small bowl, whisk together the eggs. Pour the whisked eggs into the potato mixture.
Add the all-purpose flour, ground cumin, chili powder, salt, and black pepper to the bowl. Mix everything until well combined.
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of the mixture into the oil—it should sizzle immediately.
Scoop about 2 tablespoons of the potato mixture at a time, shaping it into a small patty with your hands or a spoon. Place the patties gently into the hot oil, being careful not to overcrowd the skillet.
Fry each latke for about 3-4 minutes per side, or until golden brown and crispy on both sides. Use a slotted spoon or spatula to transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining potato mixture, adding more oil to the skillet if necessary.
Serve the Mexican potato latkes warm, garnished with a squeeze of fresh lime juice. Serve with sour cream, crema, salsa, or guacamole for dipping.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 384 mg | 30% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 7384 mg | 157% | |
*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.
