- Author: Hilah Johnson
- Yield: 12-16
- 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
- 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