Tex-Mex Latkes
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These crispy, Tex-Mex potato latkes are jazzed up with chiles and salty cotija cheese. I love chiles with potatoes and this is one of the best ways to eat them both: fried 
A couple of pointers for the best latkes:
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- Grate the potatoes by hand and grate 2/3-3/4 of them on the large holes and the rest on the small holes. The small-grated potato helps bind the latkes without adding flour or matzo meal
- Squeeze the liquid from the potatoes over a bowl. Save the liquid and let it settle out. You can pour off the brown potato-skin water and save the starch left in the bottom. Add that to the latke mix for additional binding power.
- You need more oil. You really need a lot of oil to fry latkes well. I know it seems kind of insane to use a cup of oil for 12 latkes but … it makes them the best.
Watch the Tex-Mex Latkes Video on YouTube!
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Tex-Mex Latkes
PrintTex-Mex Latkes
- Yield: 12-16 1x
Ingredients
Scale
- 2 pounds potatoes (starchy Russets are my preference)
- 2 eggs
- 3/4 cup finely chopped onion (1 small yellow onion)
- 1/2 cup crumbled or grated cotija cheese
- 1–2 jalapeño or serrano peppers, minced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup oil for frying (grapeseed, canola, corn, light olive oil)
- For serving:
- Sour cream
- Apple sauce
- Jalapeño jelly
- Fresh cilantro
Instructions
- Grate most of the potatoes on the large holes of a grater. Grate about ¼ cup of potato on the fine side.
- Put all the potatoes on a clean towel and squeeze over a bowl to get the liquid out. Set the bowl aside to settle.
- Mix potatoes with the egg, onion, cheese, pepper, garlic, salt, pepper.
- Drain the brown water from the small bowl, keeping the white potato starch behind. Scrape the starch into the potato mix and stir.
- Heat 1/3 cup of oil in a skillet over medium-high heat until a strip of potato sizzles. You should have at least 1/8 inch of oil in the pan.
- Scoop the potato mixture by large spoonfuls onto the skillet (about ¼ c each) and spread out to make a 3″ patty.
- Fry for 2-3 minutes until very brown.
- Flip carefully and cook an additional 3 minutes.
- Add more oil to the skillet as necessary and fry the rest of the latkes.
- Serve with sour cream, applesauce, jelly and a little cilantro
Tex-Mex Latkes Recipe Video
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6 Comments
Leave a Comment
Hilah:
You mentioned Mincemeat Pie on this video featuring latkes. I grew up with Mincemeat Pie since I was a child in the 40’s. My Mother bought Borden None Such Classic Original Mincemeat in the box, I like the jar better. I add 1/2 cup raisins, 3 large pre-steamed green granny apples and 1 jigger Meyer’s Rum to the Mincemeat mixture. I add all this to two of my homemade pie crusts. One pie crust a 7 inch, and the other a 9 inch. This way I stretch the Mincemeat, which is pricey. It’s not quit as spicy, but still very good. Have never tried making Mincemeat, with a recipe from way back.
I make the Mincemeat pies before the holiday and freeze them. Sometimes I cut one pie into slices and freeze for individual pieces.
I really like your personality, your style of culinary delights, watching your little boy grew up, he is adorable. I like your doggies, too!
I consider myself as a mature women, not an old lady so slow, I can not run away from my shadow. I bet you have plenty of mature women watching your show, please respect us! There are plenty of us who like to keep up with your modern style featuring all cultures. I must say, your an interesting, fun loving chief, I look forward to your weekly presentations on-line each Thursday.
Thank You for being you!!!
Sincerely
Hi Patricia!
I’m excited to bake them!
Thanks for the mincemeat tips. I found a jar at the store and did almost what you do. Mixed it with some raisins, chopped prunes and some candied orange peel that I made and it’s soaking all together now.
I’m so happy you enjoy the show and the recipes. Thanks for writing. Merry Christmas!
<3 h
You made my day. I love that you made latkes. I will share with all my friends. Even though I teased you on twitter, I think you are FANTASTIC and funny and a really smart cook. You get the Rabbi Jill Stamp of Approval. Come on over and we’ll light the menorah
Thank you, Rabbi Jill! Happy Hanukkah to you <3
I now crave latkes! I used to make them using zucchinni & carrot as well as potato, and the mixture was good! Miss you!
I love that idea! XOXO