Chipotle Cheddar Potato Latkes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 teaspoon baking powder
- 1 teaspoon paprika
- 1 egg
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- coarse salt and pepper
- 1 large baking potato (about 10 oz) peeled and quartered l
- 1/4 onion, peeled and quartered
- 1 large clove garlic peeled
- 1/4 flour
- 3/4 cups sharp cheddar cheese shredded
- 1-2 chipotle chiles in adobo sauce minced (i used 2)
- 1-2 teaspoons adobo sauce (i used 2)
- 1/2-1 teaspoon crushed red pepper flakes
- evoo or peanut oil for frying
- greek yogurt or sour cream for serving
- Carbohydrate 11.4087866626984 g
- Cholesterol 105.58333333002 mg
- Fat 34.2247283326043 g
- Fiber 2.19685004758835 g
- Protein 27.5806083305912 g
- Saturated Fat 21.2655621662127 g
- Serving Size 1 1 recipe (154g)
- Sodium 842.119999913014 mg
- Sugar 9.21193661511007 g
- Trans Fat 1.88077299996272 g
- Calories 458 calories
Instructions Using a food processor fitted with a coarse grating disk, grate the potato, garlic and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, cheddar cheese, 3/4 tsp. salt, 1/4 tsp. pepper, chipotle chilies, adobo sauce chili powder, paprika, cumin, oregano, crushed red pepper flakes and the baking powder. In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels. serve arm with greek yogurt or sour cream.
