Ingredients:

  • 2 lbs Russet potatoes, peeled
  • 1 medium yellow onion (approx. 150g)
  • 2 medium jalapeños, seeded and finely minced
  • ½ cup fresh cilantro, finely chopped
  • 2 large eggs, lightly beaten
  • 3 tbsp all-purpose flour or matzo meal
  • 1 ½ tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ½ cup neutral oil for frying
  • 1 cup full-fat sour cream
  • 1 tbsp chipotle peppers in adobo sauce, finely minced
  • 1 tbsp fresh lime juice
  • ½ tsp honey or agave
  • 1 pinch salt (for sauce and finishing)

Instructions:

  1. Grate the potatoes and onion using a box grater or food processor. Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze with maximum force to remove all excess liquid.
  2. In a large mixing bowl, combine the dried potato and onion mixture with the minced jalapeños and chopped cilantro.
  3. Fold in the beaten eggs, flour (or matzo meal), salt, and pepper. Mix until the potatoes are evenly coated, taking care not to overwork the batter.
  4. Pour neutral oil into a large heavy-bottomed skillet to a depth of about ¼ inch. Heat over medium-high until a small piece of potato sizzles immediately upon contact.
  5. Drop a scant ¼ cup of the mixture into the oil, flattening slightly with a spatula. Fry for 3–4 minutes per side until golden brown and deeply crispy.
  6. Move the finished latkes to a wire cooling rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of extra salt while hot.
  7. In a small bowl, whisk together the sour cream, minced chipotle, lime juice, and honey until smooth.
  8. Serve the hot latkes with a generous dollop of the chipotle sour cream.