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Latkes with Green Chilies and Cheese

Latkes with Green Chiles and Cheese

  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 40 Minutes
  • Yield: About 12 1x
  • Category: Side Dish or Mains
  • Method: Frying
  • Cuisine: Jewish

Description

Latkes with green chiles and cheese may not be traditional, but they sure are good!


Ingredients

Scale

1 1/2 lbs Idaho Russet Potatoes peeled (about 3 medium sized)

1/2 of a medium sized onion

2 garlic cloves

2 eggs

2 4 oz cans of well drained green chiles (I used fresh roasted chiles thawed from my freezer and chopped them myself. If you have this option, it is preferable.)

1 1/2 c Sharp Cheddar cheese, grated

1/4 c matzo meal or panko crumbs or flour

1 t coarse salt

Olive oil, or canola oil to fry

Sour Cream Topping

1/2 c sour cream

1 T chopped green chile

1 chopped scallion

Pinch of salt

Juice of 1/2 of lime


Instructions

Using a food processor, place your peeled potatoes, onion and garlic through the shredding blade or the steel blade or do half and half. Place them into a dishtowel or into the fine meshed strainer.

Wring out liquid according to tips above.

Pour out liquid and then pour potato mixture into bowl that hold the leftover potato starch. Add eggs, chiles and cheese. Mix well.

Stir in matzo meal,panko crumbs or flour. Add salt and mix well.

Heat about 1/2″ of oil in a large skillet. (I use a cast iron.) Heat over medium high heat until a wooden chopstick’s tip inserted into the oil starts to send out little bubbles. This means your oil is hot enough.

Using about 1/3 c of potato mixture carefully spoon your potatoes into the skillet. Once the bottom has set for a few seconds flatten your pancake gently. You don’t want it to break apart nor do you want these too thick or too thin. Fry until the bottom is golden. Then using two metal spatulas with the one in your left hand turned upside down, flip the latke with your right hand holding the spatula onto the upside down spatula and gently let it plop back down into the oil. Fry until golden. Each pancake usually takes 3-4 minutes per side. Drain on paper towels and blot well. Do not crowd pan. I only fry 4 latkes at a time in a 12″ skillet.

Keep warm on a rack placed in a baking sheet in a 250 degree oven. Reheating directions as seen above are different. Continue Frying.

Make sour cream sauce by combining all ingredients and mixing well.


Keywords: latkes, potato pancakes, Jewish food, Hanukkah food, latkes with green chiles and cheese