Potato Jalapeno Latkes with Horseradish Crema

Name: Potato Jalapeno Latkes with Horseradish Crema
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 12 pieces (2 per person)
Cuisine: jewish-cooking
Ingredients: 2 large russet potatoes, peeled; 1/2 cup matzo meal; 1 teaspoon kosher salt, plus more if needed; 1 egg yolk; 1 jalapeno, seeded and finely chopped; Olive oil, for frying; Horseradish Crema, recipe follows, optional; Applesauce, for serving, optional; 1/2 cup Mexican crema (available in Latin supermarkets) or sour cream; 2 tablespoons freshly grated (or bottled) horseradish; 1 tablespoon rice wine vinegar; 1/2 teaspoon kosher salt

Recipe courtesy of Julian Medina

Watch how to make this recipe.

Potato Jalapeno Latkes with Horseradish Crema

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Level: Easy
Yield: 12 pieces (2 per person)
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

192

Total Fat

15

Saturated Fat

3

Carbohydrates

14

Dietary Fiber

1

Sugar

1

Protein

2

Cholesterol

17

Sodium

219

Total: 45 min
Prep: 20 min
Inactive: 5 min
Cook: 20 min

Level: Easy
Yield: 12 pieces (2 per person)
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

192

Total Fat

15

Saturated Fat

3

Carbohydrates

14

Dietary Fiber

1

Sugar

1

Protein

2

Cholesterol

17

Sodium

219

Total: 45 min
Prep: 20 min
Inactive: 5 min
Cook: 20 min

Ingredients

2 large russet potatoes, peeled

1/2 cup matzo meal

1 teaspoon kosher salt, plus more if needed

1 egg yolk

1 jalapeno, seeded and finely chopped

Olive oil, for frying

Horseradish Crema, recipe follows, optional

Applesauce, for serving, optional

Horseradish Crema:

1/2 cup Mexican crema (available in Latin supermarkets) or sour cream

2 tablespoons freshly grated (or bottled) horseradish

1 tablespoon rice wine vinegar

1/2 teaspoon kosher salt

Directions

Using a box grater, coarsely grate the potatoes into a medium bowl. Add the matzo meal, salt, egg yolk and jalapeno, and mix well. Let cool in the refrigerator for 5 minutes to allow the ingredients to bind.
Remove the bowl from the refrigerator and drain off any excess liquid.
Over medium heat, heat 1/2 cup olive oil in a 10-inch skillet until hot but not smoking. Take 1 heaping tablespoon of the potato mixture at a time and place into the pan, being careful not to crowd the latkes. Cook each latke until golden brown on both sides, about 5 minutes total.
Transfer the latkes to a paper towel-lined plate, and season with additional salt if desired. Add 1/4 to 1/2 cup more olive oil (if needed) to the skillet and repeat the process with the remaining latke mixture.
Serve immediately with Horseradish Crema, or applesauce as traditionally served, if desired.