Jalapeno Potato Latkas
For the Horseradish Crema:
- 1⁄2 Crema or sour cream
- 2 T Horseradish (prepared)
- 1 T Rice wine vinegar
- 1⁄2 Kosher salt
For the latkes:
- 2 Potatoes (large) (russet) (peeled)
- 1⁄2 C Matzo meal
- 1 t Kosher salt
- 1 Egg yolk
- 1 Serrano chile (stemmed) (thinly sliced)
- Olive oil (for frying)
DIRECTIONS
- 1. Make the horseradish crema: In a small bowl, combine the crema with the horseradish, vinegar & salt.
- 2. Make the latkes: Using a box grater, coarsely grate the potatoes into a medium-size
bowl lined with a kitchen towel. - 3. Lift the edges of the towel & twist the potatoes in the towel to squeeze out excess
moisture. - 4. Discard the liquid & return the potatoes to the bowl along with the matzo meal, salt, yolk
& chile & stir to combine. - 5. Refrigerate the mixture for 15 minutes.
- 6. In a 10-inch skillet, heat 1⁄4 cup olive oil over medium-high.
- 7. Take 1 T of the potato mix at a time and place into the pan, being careful not to crowd
the latkes. - 8. Cook each latke, flipping once, until golden brown on both sides, about 5 minutes.
- 9. Drain the latkes on paper towels then serve immediately with the horseradish crema.
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