Last (Cross-Cultural) Latkes, Before Is Too Late

Mexican Hanukkah Menu: How To Make Potato Jalapeño Latkes (an interview with the great Chef Julian Medina)

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Potato Jalapeño Latkes
12 pieces (2 per person)

Ingredients:
2 Large russet potatoes, peeled
1 Egg yolk
½ cup Matzo meal
1 Jalapeño, seeded and finely chopped
1 t Kosher salt
Olive oil for frying

To Make:

1) Using a box grater, coarsely grate the potatoes into a medium-size bowl. Add the egg yolk, jalapeño, salt, and matzo meal; mix well and let cool in the refrigerator for five minutes to allow ingredients to bind.
2) Remove bowl from refrigerator and drain off any excess liquid.

Julian Medina’s potato jalapeno latkes in the pan

3) Over a medium flame, heat ½ 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 (approximately five minutes total).
4) Transfer latkes to a paper-towel-lined plate, add additional salt if desired. Add ¼ to ½ cup of olive oil (if needed) to pan and repeat process with remaining latke mixture.
5) Serve immediately (traditional apple sauce is fine)

(Recipe courtesy Chef Julian Medina & The World/PRI/BBC/WGBH)