Mexican Potato Latkes Recipes

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

MOM'S POTATO LATKES

Steps:

• Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
• Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
• Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
• Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

MEXICAN POTATO LATKES

Steps:

• Grate potatoes on the coarse side of grater into a bowl.
• Add egg, onion, lemon juice, coriander, salt, and pepper; mix well.
• Pour oil to about ¼-inch depth into a large skillet.
• Heat oil and drop the mixture by tablespoonfuls into hot oil.
• Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side.
• Serve with salsa.
• ---To Prepare The Salsa---.
• Mix all ingredients together in a non-metal bowl.
• Cover and let stand for at least one hour to allow flavors to blend.
• Makes about 1½ cups.

POTATO LATKES

Steps:

• In a large bowl, combine egg, meal, 1/8t.
• salt and a dash pepper.
• Rinse potatoes; pat dry with paper towels.
• Stir potatoes and onion into egg mixture.
• In a large skillet, heat 1/4c.
• cooking oil over med.
• heat.
• For each latke, spoon about 2T.
• batter into the hot oil; spread to make a circle about 2 1/2" in diameter.
• Cook for about 2 1/2 minutes or until golden brown; turn and cook on the other side the same amount of time.
• Add more oil during the cooking as necessary.
• Drain on paper towels and serve with applesauce or sour cream.
• Makes approximately 32 latkes.

PERFECT POTATO LATKES

Steps:

• In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
• Add flour and mix well.
• Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
• Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
• Let the mixture drain at least 15 minutes.
• After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
• To the starch, add the eggs.
• Return drained potato-and-onion mixture and combine well.
• Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels.
• In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
• Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
• Pat lightly in flour.
• Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
• Eat right away or keep warm in oven.
• Serve with apple sauce or sour cream.

CHORIZO LATKES

Steps:

• Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
• Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.
• Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.

POTATO LATKES RECIPE BY TASTY

Steps:

• Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.
• Grate the potatoes in the food processor or on a box grater.
• Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.
• Add the flour, salt, and eggs and stir to combine.
• Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.
• Serve the latkes with cinnamon applesauce and sour cream.
• Enjoy!

CAJUN POTATO LATKES

Steps:

• Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.
• Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.