Southwest Potato Latkes
Crispy, golden, and bursting with bold southwestern flavors, Southwest Potato Latkes put a zesty twist on the classic potato pancake. Made with shredded russet potatoes, onion, and a flavorful blend of chili powder, ground cumin, fresh cilantro, and jalapeño, these latkes pack a punch of spice in every bite. The addition of chopped cilantro and jalapeño elevates the dish with a fresh and spicy kick, while a dollop of creamy sour cream or tangy salsa on the side makes the perfect finishing touch. This easy-to-make recipe, ready in just 40 minutes, is a tantalizing way to impress your guests or spice up a brunch spread. Perfect for serving as an appetizer, snack, or festive side dish, these latkes will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 2 tablespoons (chopped) Cilantro
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small (deseeded and finely chopped) Jalapeño
- 0.33 cup Vegetable oil
- 0.5 cup (for serving, optional) Sour cream
- 0.5 cup (for serving, optional) Salsa
Instructions
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a large bowl of cold water to prevent them from turning brown.
Grate the onion and set it aside. Using a clean kitchen towel, squeeze out excess moisture from the onion and place it in a mixing bowl.
Drain the grated potatoes and transfer them to a clean kitchen towel. Wring out as much liquid as possible. Add the dried potatoes to the mixing bowl with the onion.
In the mixing bowl, add the eggs, flour, chopped cilantro, chili powder, ground cumin, salt, black pepper, and finely chopped jalapeño. Mix until all the ingredients are well incorporated.
Heat the vegetable oil in a large skillet over medium heat until it shimmers.
Scoop about 2 tablespoons of the potato mixture and form it into a small pancake or patty. Carefully place the patty into the hot oil. Repeat until the skillet is filled, leaving space between latkes for even cooking.
Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Adjust heat as necessary to prevent burning.
Remove the cooked latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the Southwest Potato Latkes warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 25.9 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4618 mg | 98% | |
*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.
