Tex-Mex Latkes

texmex latkes

5 from 3 reviews


  • 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
  • 12 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


  1. Grate most of the potatoes on the large holes of a grater. Grate about ¼ cup of potato on the fine side.
  2. Put all the potatoes on a clean towel and squeeze over a bowl to get the liquid out. Set the bowl aside to settle.
  3. Mix potatoes with the egg, onion, cheese, pepper, garlic, salt, pepper.
  4. Drain the brown water from the small bowl, keeping the white potato starch behind. Scrape the starch into the potato mix and stir.
  5. 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.
  6. Scoop the potato mixture by large spoonfuls onto the skillet (about ¼ c each) and spread out to make a 3″ patty.
  7. Fry for 2-3 minutes until very brown.
  8. Flip carefully and cook an additional 3 minutes.
  9. Add more oil to the skillet as necessary and fry the rest of the latkes.
  10. Serve with sour cream, applesauce, jelly and a little cilantro

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