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Mexican Potato Latkes


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Mexican Potato Latkes


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Mexican Potato Latkes


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min




  • 3 cups peeled and shredded russet potatoes
  • 2 tablespoons onion, diced
  • 1 large jalapeno, diced
  • 2 corn stocks
  • 1 clove garlic, minced
  • 3 eggs
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil


After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl.
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.
Serve hot with avocado cream and cilantro sour cream!


About Amy Kritzer


Jew Wanna Eat is your source for Jewish home cooking - straight from my Austin, TX kitchen. Armed with my Bubbe's recipes and lots of butter, I am on a quest to try one recipe a week, with my own personal twist on each. No matter your religion, I hope you enjoy these tasty recipes. I know Jew will!




6 Responses to Mexican Potato Latkes


  2. Thank you!!

  3. avatar says: chellinni

    We,here in New Mexico, have been eating green chile latkes here for years. Barbara Marigold and I started making them at our community Hanukah party about ten years ago. They are now the only kind anyone makes. Put some Siracha or hot sauce in your sour cream, along with some sweet jam. Knock yourself out.

  4. avatar says: hrothman

    What are corn stocks? I searched through google and corn stocks are up??

  5. avatar says: elana

    what do you mean by “corn stocks”? do you mean corn stalks?? and then we take the kernels off the stalks to mix in the batter?

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