Jalapeno Latkes
![photo by Swirling F.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/21/69/66/kvTHJD1StWYurFjgVxuQ_ziem1.jpg)
photo by Swirling F.
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![photo by Swirling F.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/21/69/66/Q0ToSQzPTCOscYcbnaNO_ziem2.jpg)
![photo by Swirling F.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/21/69/66/9mGz0L9uQ4G88XVGupIe_ziem.jpg)
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 3 large idaho potatoes, peeled
- 1 egg yolk
- 1 tablespoon kosher salt, plus additional for serving
- 1 jalapeno pepper, chopped
- 1 tablespoon dry oregano, Mexican preferably
- 1⁄2 cup matzo meal
- 1⁄4 cup frying oil
directions
- Grate potatoes with a box grater or food processor.
- Mix with the yolk, salt, jalapeño, oregano and matzo meal. Refrigerate 30 minutes.
- Heat oil in a pan to 350 degrees.
- Add a tablespoon of potato mixture at a time and fry until golden brown. Do not crowd the pan.
- Drain latkes on paper towels; arrange on a platter.
- Sprinkle with salt and serve warm.
Questions & Replies
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Reviews
-
I used the general idea of this recipe but made it a bit more healthy. I decided to broil each latkes on each side after I sprayed them with cooking spray and a cookie sheet with cooking spray. They were not as crisp as they would be if I fried them, but they tasted just as good. The jalapeno really gives these a kick! Also I ended up not using as much matzo meal in his recipe.
RECIPE SUBMITTED BY
I live in New York and have a wonderful husband and adorable 5 year old rambunctious boy. I work from home, which gives me plenty of time to practice new recipes (and of course, plenty of time to eat them, too!)
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