Happy almost Hanukkah (Chanukah, Hanukah, whatever)! Anything on your wish list from Hanukkah Harry or Santa? I really want one of these this year. And one of these too. And maybe one of these. But I actually already got one thing on my list- I must have been really good this year! What’s that you say? Jews don’t have a naughty and nice list? Hmmm. There goes that theory. Well either way here is my first night’s present in advance- my very own WJWE business cards- it’s business time!
Jew likey? I’m a fan. First thing I did when they came in the mail, of course, was make it rain WJWE style and then swan dive into pile of WJWE cards. It. Was. Glorious. Then I picked up my mess and made some latkes- and you thought I wasn’t good this year!
Now that I live in Texas, I am pretty heavily influenced by tasty Texan foodie delights such as queso, brisket, breakfast tacos, and of course queso. Mmm queso. So when I thought about how to jazz up the traditional latke, I immediately thought Mexican. Besides my residence close to the border, my former roommate back in NYC is half Jewish and half Mexican and she turned out pretty amazing, so surely it could work for a latke! An idea was born. Though there is no queso in sight, there is not a chance these babies will last even one round of dreidel come Hanukkah time. Need a dessert to go with your fried potatoes? I’m glad you asked! I have a super awesome Hanukkah inspired dessert or two coming up in the next weeks. Can’t wait to share!
Here is all you need for your own Mexican latkes. And check out a bit of our new apartment! (Well one white wall at least.) Should my beloved Luke Perry poster go on this wall perhaps?
I made an avocado cream and cilantro Greek yogurt as toppings too! First up, the most annoying part of latke making- the grating. Peel your potatoes and grate into a bowl. Last year I used a food processor, this year grater. I think I need a bigger grater.
While you are on a break from grating, cook up your corn. Just put the corn in cold water and bring to a boil, making sure the water covers the corn enough but not so much it will boil over. When the water boils, your corn is done- magic!
After all your potatoes are grated, squeeze excess water out with cheesecloth. This is very important or your latkes will be mushy and you will ruin Hanukkah! Well maybe not ruin, but pretty close.
Then mix together with minced garlic and diced jalapeno and onions, corn, flour, eggs and salt. I used red jalapeno because it was a new find for me in our local market. You can use green- they are actually the same thing, but red are more ripe (just like bell peppers!) and therefore harder to find sometimes. Red ones are also less spicy. You learned something today!
Now heat up your oil in a pan- I used vegetable oil. Make sure your oil is super hot- this is essential for a crispy latke! Put spoonfuls of latke batter into the oil and squish a bit with your spatula. Flip once after they get all brown and tasty looking.
Man oh man. While your latkes are cooking, you can make the avocado cream sauce (inspired by one of my coworkers). Combine one large avocado, a tablespoon of Greek yogurt or sour cream, salt, pepper, minced garlic, and enough milk to get the consistency you want. Again, I like to use Greek yogurt because of the added protein and clearly the healthiness of this product negates eating deep fried potatoes.
Before you know it, there will be latkes abound! Make sure to blot them off on a paper towel to remove excess oil before serving.
Serve with avocado cream, cilantro Greek yogurt (just mix chopped cilantro into Greek yogurt or sour cream), diced tomatoes and more cilantro. You could top with some extra corn too for even more color!
| Mexican Potato Latkes |
- 3 cups peeled and shredded russet potatoes
- 2 tablespoons onion, diced
- 1 large jalapeno, diced
- 2 corn stocks
- 1 clove garlic, minced
- 3 eggs
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 cup vegetable oil
- After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
- Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl.
- Heat oil in a large pan over high heat until the oil is hot.
- Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, and then flip and brown the other.
- Place on paper towels to absorb any excess oil.
- Serve hot with avocado cream and cilantro sour cream!
Avocado Cream Sauce
Ingredients:
1 large avocado
1 tablespoon Greek yogurt or sour cream
Milk
1 clove garlic, minced
Salt and pepper to taste
Method:
1. Combine avocado and Greek yogurt, adding just enough milk to get the consistency you like (saucy).
2. Add in minced garlic and salt and pepper to taste.
Mazel!
Amy
Welcome to What Jew Wanna Eat! Your source for Jewish home cooking - straight from my Austin, TX kitchen. Armed with my Bubbe's recipes and lots of schmaltz, I am on a quest to try one recipe a week, with my own personal twist on each. No matter your religion, I hope you enjoy these tasty recipes. I know Jew will!
19 comments
2 pings
Bubbe
December 13, 2011 at 12:34 pm (UTC -4) Link to this comment
Felicitaciones! Muy bien hecho. Que bueno!
Happy Chanukah from your biligual bubbe!
Amy
December 13, 2011 at 3:58 pm (UTC -4) Link to this comment
Gracias Bubbe-cita! Te amo mucho!!
Diane
December 13, 2011 at 4:01 pm (UTC -4) Link to this comment
Amy, This Bubbe gets such nachas from your site. Thanks for so much fun.
Amy
December 13, 2011 at 4:11 pm (UTC -4) Link to this comment
Aw thanks, Diane! Great yiddish word!
Fashion-isha
December 18, 2011 at 12:06 am (UTC -4) Link to this comment
Wow. This recipe looks amazing. I’ve been doing latkes for years but never came across a recipe from Texas! Awesome!
Hope you stop by and say hi!
xo
Sharon
Amy
December 18, 2011 at 9:48 pm (UTC -4) Link to this comment
Thanks, Sharon!
Pamela Winter
December 20, 2011 at 4:20 pm (UTC -4) Link to this comment
Ay Caramba! Oy gevalt ! it’s a machiah! This displaced Californian Jew loves the marriage of cultures. Thank you!
Amy
December 20, 2011 at 10:01 pm (UTC -4) Link to this comment
Bwahaha this is the best comment ever! Thanks!
Deb M.
December 20, 2011 at 9:56 pm (UTC -4) Link to this comment
Hi,
That’s not a grater, it’s a zester. It has a different name though. I saw it on The Chew.
I hope people don’t think you can really use those to grate potatoes. : )
This is an incredible recipe, no matter how you get the potatoes grated!!! I’m making it tomorrow night and I know my husband will love it.
Thanks for sharing such yummy food.
Dm
Amy
December 20, 2011 at 10:00 pm (UTC -4) Link to this comment
Hi Deb- Actually it is both a grater and a zester! I use this one: http://www.amazon.com/gp/product/B00004S7V8?ie=UTF8&tag=ealiru-20&linkCode=xm2&camp=1789&creativeASIN=B00004S7V8
But I agree I should get a bigger grater for my potatoes- it’s on my Hanukkah list!! Let me know what your husband thinks and thanks for reading!
Brendan
December 21, 2011 at 12:24 pm (UTC -4) Link to this comment
This goy Texan living in Manhattan can’t wait to get back to The Lone Star Start tomorrow and make this delicious treat with his mama. Mazel!
Amy
December 21, 2011 at 12:32 pm (UTC -4) Link to this comment
Yee haw! Hope y’all enjoy!
Wendy
December 21, 2011 at 1:12 pm (UTC -4) Link to this comment
Hello, I am a Texan (Lutheran) here and I love your blog–I just discoverd it from Today Show website.
How do you think sweet potatoes would work here? (I have never made Latkes before but these look fabulous so I want to try.)
Amy
December 21, 2011 at 3:10 pm (UTC -4) Link to this comment
Thanks for reading Wendy!! Sweet potatoes would definitely work- I made latkes with them last year: http://whatjewwannaeat.com/2010/12/05/sweet-potato-latkes-and-applesauce/
They won’t be quite as crispy as russet potatoes, but they will certainly be tasty!
Tanya
December 21, 2011 at 5:03 pm (UTC -4) Link to this comment
Wow, these look great! I might try to veganize them and make them this week
Amy
December 21, 2011 at 10:41 pm (UTC -4) Link to this comment
Thanks! You could totally veganize these without the cream/yogurt!
Carl
December 22, 2011 at 10:36 am (UTC -4) Link to this comment
Latkes look delicious and will have to try out! They most definitely do NOT go with brisket, however, as suggested in the cover story. For a Jewish cooking website, it would be good to at least acknowlege a pareve version for pairing with meat.
Carl
December 22, 2011 at 10:46 am (UTC -4) Link to this comment
My mistake – you did not write the MSNBC story that made this inappropriate suggestion.
Amy
December 22, 2011 at 10:53 am (UTC -4) Link to this comment
No worries, Carl! In my initial interview for the Bites article I actually mentioned omitting the sour cream in the condiments. You could just top with guacamole or fresh avocado instead. Happy Hanukkah!!
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