Chipotle Cheddar Potato Latkes
You can serve these as an appetizer or side dish or with some eggs for breakfast on a Sunday morning. They are perfect for holiday entertaining.
Foto: Half Baked HarvestIngredients
- 1 oz large baking potato peeled and quartered lengthwise (about 10)
- 1/4 onion (peeled and quartered)
- 1 clove large garlic (peeled)
- 1/4 flour
- 3/4 cups sharp cheddar cheese (shredded)
- 1 egg
- coarse salt and pepper
- 1/2 teaspoon baking powder
- 1 -2 in chipotle chiles adobo sauce (minced (I used 2))
- 1 -2 teaspoons adobo sauce (I used 2)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 -1 teaspoon crushed red pepper flakes
- EVOO or peanut oil (for frying)
- greek yogurt or sour cream (for serving)
Steps
Using a food processor fitted with a coarse grating disk, grate the potato, garlic and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl.
Stir in the flour, egg, cheddar cheese, 3/4 tsp. salt, 1/4 tsp. pepper, chipotle chilies, adobo sauce chili powder, paprika, cumin, oregano, crushed red pepper flakes and the baking powder.
In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels.
serve arm with greek yogurt or sour cream.
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