Latin Style Potato Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I have not tried this recipe yet but it sounded good... the recipe is from the Florida Vegetable Council Recipes Ingredients:
2 cups tomatoes, diced |
1/2 small onion, chopped |
3 small jalapeno peppers, seeded and chopped |
1 cup water |
1/4 cup canola oil |
5 potatoes, peeled and grated |
kosher salt and fresh ground pepper to taste |
dash hot pepper sauce |
1 small onion, minced |
2 eggs |
3 tablespoons all-purpose flour |
1/4 cup canola oil |
Directions:
1. Place tomatoes, onion, 1/2 of the chopped jalapeno, and water into the bowl of a blender; blend until smooth.
2. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
3. While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce.
4. Mix in onion, eggs, and the other half of the jalapeno; sprinkle with flour and mix until thoroughly combined.
5. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry.
6. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly.
7. Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.
8. Serve the potato pancakes with sauce spooned overtop.
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