It’s the 3rd night of Hanukkah, and I have been searching for a new, creative Latke recipe to prepare. Luckily, I found these Cilantro-Jalapeno Latkes with Chipotle Sour Cream from Cooking Light Magazine. With only 260 calories and 11 grams of fat, you can’t go wrong with this healthy and fabulous latke recipe (whether you celebrate Hanukkah or not). I appreciate Cooking Light for allowing me to share their photo and recipe for this post as it was used with their permission. Check out some other Latke recipes that I would love to try.
Latkes-Healthy Green Kitchen
Pumpkin Potato Latkes-Serious Eats
Sweet Potato Latkes-All Recipes
Potato-Apple Latkes-Cooking Light
Winter Sunshine Latkes-LA Times
Cilantro-Jalapeno Latkes with Chipotle Sour Cream
6 tablespoons light sour cream
1 tablespoon chopped chipotle chile, canned in adobo sauce
3/4 teaspoon grated lime rind
1 teaspoon fresh lime juice
6 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion
6 tablespoons all-purpose flour
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup olive oil, divided
1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.