Mexican Latkes by Sina Mizrachi
Sina Mizrachi of The Kosher Spoon submitted our final semifinalist for the JewishMOM.com Chanukah Recipe Contest.
Mexican Latkes
3.5 lb Russett potatoes, peeled and grated
3 zucchinis, grated
1 red onion, grated
1 jalapeno, grated or finely chopped
3 eggs, beaten
1/2 cup flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
a pinch of cayenne pepper
chopped parsley
oil, for frying
In a bowl, combine all the ingredients until fully incorporated.
In a large skillet, heat oil for frying.
Once the oil is really hot, form round patties and drop them in the oil.
Cook on both sides until the latkes get a rich golden color, about 3-4 minutes per side.
Tip: Try to remove as much excess liquid as you can from the potatoes, by squeezing out the liquid as you form the round shape.