Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Latin Style Potato Pancakes
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Vegetable-6117
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| Ingredients |
|
| Amount |
Ingredient |
| 2 cups |
tomatoes, diced |
| 1/2 |
small onion, chopped |
| 3 |
small jalapeno peppers, seeded and chopped |
| 1 cup |
water |
| 1/4 cup |
canola oil |
| 5 |
potatoes, peeled and grated |
| |
kosher salt and fresh ground pepper to taste |
| dash |
hot pepper sauce |
| 1 |
small onion, minced |
| 2 |
eggs |
| 3 tablespoons |
all-purpose flour |
| 1/4 cup |
canola oil |
| |
|
Preparation
Place tomatoes, onion, 1/2 of the chopped jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and the other half of the jalapeno; sprinkle with flour and mix until thoroughly combined. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed. Serve the potato pancakes with sauce spooned overtop.
Yield
10-12 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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