Mexican Latkes by Sina Mizrachi

Mexican Latkes by Sina Mizrachi

Sina Mizrachi of The Kosher Spoon submitted our final semifinalist for the 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.

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