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Mexican Potato Latkes

Mexico meets Hanukkah with these Mexican Potato Latkes!
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Hannukah


  • For latkes:
  • 3 cups russet potatoes washed well
  • 2 tablespoons onion diced
  • 1 large jalapeño deseeded and diced
  • 2 corn stocks
  • 1 clove garlic minced
  • 1 egg whisked
  • 2 tablespoons flour
  • 1 teaspoon salt plus more to taste
  • 1/2 cup vegetable oil
  • Avocado Cream Sauce:
  • 1 large avocado
  • 1 tablespoon Greek yogurt or sour cream
  • Juice of 1 lime
  • 1 clove garlic minced
  • Salt and pepper to taste
  • Sour cream and cilantro for garnish


  • Start with making your avocado cream sauce. Combine avocado and Greek yogurt, then add lime juice to get the consistency you like (saucy).
  • Add in minced garlic and salt and pepper to taste. Set aside.
  • Put corn stocks in a pot of water, bring to a boil, and your corn is done! Drain and cool. Remove from stock.
  • After peeling and shredding potatoes using a food processor or hand grater, place in a bowl of water and let sit for 10 minutes. Then, drain water through a sieve placed over another bowl. Let water sit so starch can settle to the bottom. Wring out potatoes with a cheesecloth or towel, removing all moisture. Drain water from bowl, reserving starch.
  • Mix potatoes, onion, jalapeño, garlic, corn, eggs, corn, flour and salt together in a large bowl. Add in starch and mix that up.
  • Heat oil in a large pan over medium high heat until the oil is hot.
  • Drop large spoonfuls of the potato mixture into the oil in batches, and flatten them down to form 1/2 inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.
  • Place on paper towels to absorb any excess oil and sprinkle with more salt.
  • Serve hot with avocado cream, cilantro and sour cream!
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