Allergy Shmallergy

Simplifying life for families with food allergies.

Egg-Free Latke Series #3: Cilantro-Jalapeno Latkes December 12, 2011

The folks at Cooking Light are geniuses!  This is an amazing adaptation of your run-of-the-mill latke.  It’s definitely my favorite so far in the series.  And, you can make a dairy-free dipping sauce included below which is also delicious with tortilla chips.   
 

Dipping sauce:

  • 6 tablespoons dairy-free sour cream (Tofutti makes one that is often sold in regular supermarkets as well as Whole Foods)
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 3/4 teaspoon grated lime rind
  • 1 teaspoon fresh lime juice

Latkes:

  • 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 (optional – I omitted since I don’t love cilantro)
  • 2 tablespoons finely chopped seeded jalapeño pepper (handle carefully, jalapeno oil can burn!  I have a funny story about this – totally at my expense.  Another time….)
  • 1 tsp baking soda
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
 
  1. To make dip: Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
  2.  Place grated potatoes in ice water.  After 10 minutes, remove potatoes to colander and reserve water.  Let water sit for 10 more minutes while potato starch settles at bottom.
  3. Carefully pour out water, retaining potato starch.  This will help create a crispy latke when fried.
  4. Combine potato and onion in a colander. Drain 15 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, potato starch, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
  5. 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. Pack together and pour mixture into pan; flatten slightly with back of spoon or spatula. Repeat the procedure to form remaining latkes. Sauté 3 – 4 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.

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2 Responses to “Egg-Free Latke Series #3: Cilantro-Jalapeno Latkes”

  1. […] Allergy Shmallergy’s egg-free  cilantro-jalapeno latkes (that’s schpicy!) […]

  2. […] mom has three recipes for egg-free latkes, including fun varieties like Cilantro-Jalapeno and Sweet […]


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