Mexican Potato Latkes

Add spice to your entertaining with this new take on a classic. From, by Amy Kritzer, reprinted with permission. See the recipe on Kritzer's blog.

Serves 5


  • 3 cups peeled and shredded russet potatoes
  • 2 tablespoons onion, diced
  • 1 large jalapeno, diced
  • 1 cup fresh cooked corn kernels (from 2 ears)
  • 1 clove garlic, minced
  • 3 eggs
  • 2 tablespoons flour
  • 1 teaspoon salt
  • ½ cup vegetable oil

Ingredients for Avocado Cream Sauce

  • 1 large avocado
  • 1 tablespoon Greek yogurt or sour cream
  • Milk
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture. Mix potatoes, onion, jalapeno, corn, garlic, eggs, flour and salt together in a bowl.
  2. Heat oil in a large pan over high heat until the oil is hot.
  3. Drop large spoonfuls of the potato mixture into the oil, and flatten to form ½-inch patties. Brown one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.
  4. Combine avocado and Greek yogurt, adding just enough milk to get the consistency you like. Add minced garlic and salt and pepper to taste.
  5. Serve hot with avocado cream sauce or Greek yogurt or sour cream mixed with chopped cilantro. Top with diced tomatoes and more cilantro.