Mexican Potato Latkes

December 13, 2011

Author Notes: ow that I live in Texas, I am pretty heavily influenced by tasty Texan foodie delights such as queso, brisket, breakfast tacos, and of course queso. Mmm queso. So when I thought about how to jazz up the traditional latke, I immediately thought Mexican. Besides my residence close to the border, my former roommate back in NYC is half Jewish and half Mexican and she turned out pretty amazing, so surely it could work for a latke! An idea was born. Though there is no queso in sight, there is not a chance these babies will last even one round of dreidel come Hanukkah time. What Jew Wanna Eat

Serves: 5


  • 3 cups peeled and shredded russet potatoes
  • 2 tablespoons onions, diced
  • 1 large jalepeno, diced
  • 2 corn stocks
  • 1 garlic clove, minced
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 avocado
  • sour cream
  • milk
  • cilantro
In This Recipe


  1. After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
  2. Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl.
  3. Heat oil in a large pan over high heat until the oil is hot. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.
  4. Serve hot with avocado cream sauce (mix avocado, sour cream and milk with salt, pepper and minced garlic to taste) and cilantro sour cream (mix cilantro into sour cream)!

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