Southwesten Latkes

Sweet potatoes and spicy cayenne, fresh cilantro and smoky cumin, drizzled with a chipotle mayo. Now you have Jewish tradition merging with Southwestern flavors, creating new American tastes to savor!

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients


2 pounds sweet potatoes, peeled and grated

1/2 cup minced cilantro

1 tablespoon minced garlic

1 medium purple onion, grated

2 large eggs

3 tablespoons ap flour

1 teaspoon baking powder

1/2 teaspoon cayenne

1 tablespoon ground cumin

1 1/2 cups canola oil, for frying

chipotle mayo:

1 cup mayonnaise, (can be light mayo)

1 medium chipotle in adobo sauce, (or more-to taste)

2 tablespoons fresh lime juice

1 teaspoon minced garlic

1 teaspoon ground cumin

salt and pepper


1Make the latkes: Heat oven to 200F.

2In a large bowl whisk the eggs, flour, baking powder and spices. Add the grated potatoes and onions and mix well (Using hands is best, I find).

3Heat about 1/2” canola oil in a 12” frying pan over medium high heat.

4Form about 1/4 cup of the potato mixture into a flat oval patty and carefully place in the hot oil. Repeat until the pan is full, but not over-crowded.

5Fry the patties for about 3 minutes, flipping them over and cooking for 3 minutes more on the 2nd side.

6Place the latkes on a grate set over a rimmed cookie sheet and place in a warm oven (200F) until ready to serve. Repeat with the rest of the mixture.

72.Chipotle mayo: Place all ingredients in blender and pulse until well combined and pretty smooth.

8Taste and adjust seasoning to your taste.

93.Serving: Place sauce in a bowl, or in a squeeze bottle.

10Serve latkes hot along the sauce.

Reviews: 0

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