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Recipes
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Written by Marty Levin
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Thursday, 02 December 2010 12:50 |
 Yield: 16 latkes
Ingredients:
3 medium russet potatoes
1 large red onion
3 eggs
1 cup all-purpose flour
1 Tbsp. garlic powder
1 Tbsp. salt
1â„2 tsp. pepper
2 cups frozen corn (defrosted)
1 red bell pepper, diced small
1 cup fresh cilantro, chopped coarsely (not packed)
1 jalapeño chile, finely chopped
1â„4 cup vegetable oil
Directions:
Peel and shred the potatoes (should yield 4 cups) and shred the onions. Do not let the potatoes sit around too long or they will turn brown from oxidation. Shred potato and onions together; this will help.
In a large bowl, beat together eggs, flour, garlic powder, salt, and pepper. Mix in shredded potatoes, shredded onion, corn, red bell pepper, cilantro, and jalapeño chile. Note: Jalapeño chiles vary in degree of spiciness (“heatâ€), so you may want to adjust recipe to your own preference for amount of “heat†from jalapeño.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Serve with guacamole (or with sour cream and scallions for dairy).
For more information, e-mail Mauzonekosher@gmail.com or call 718 274-1100. Follow Chef Marty on Facebook at Chef Marty’s Kosher Kitchen.
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