Get ready to transform your traditional potato latkes into a spicy Mexican-inspired masterpiece that will make your taste buds dance! These Hatch Chile Latkes with Hatch Guacamole are not just another side dish - they're a culinary adventure that combines the crispy comfort of Jewish comfort food with the bold, fiery flavors of New Mexico's legendary hatch chiles. Imagine golden, crunchy potato pancakes with a kick of roasted chile heat, topped with a creamy, zesty guacamole that will have your dinner guests begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups grated potatoes
- 1 cup grated onion
- 2 eggs
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 hatch chiles, roasted and chopped
- Oil for frying
- 1 avocado
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Prepare the potatoes by grating them using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine grated potatoes, grated onion, chopped roasted hatch chiles, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Heat a large skillet or griddle over medium-high heat. Add enough oil to create a 1/4 inch layer for frying.
- Using a 1/4 cup measure, scoop potato mixture and carefully drop into hot oil. Flatten each latke slightly with a spatula to create a thin, crispy pancake.
- Fry latkes for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels to remove excess oil.
- For the hatch guacamole, mash ripe avocado in a bowl. Add chopped cilantro, lime juice, and finely diced roasted hatch chiles. Mix and season to taste.
- Serve hot latkes immediately with fresh hatch guacamole on the side or as a topping.
Tips
- Moisture is the enemy of crispy latkes! After grating potatoes, squeeze out as much liquid as possible using a clean kitchen towel to ensure maximum crispiness.
- Use fresh hatch chiles when in season (typically August-September) for the most vibrant flavor. If unavailable, you can substitute with Anaheim or poblano peppers.
- Maintain consistent oil temperature around 375°F for even, golden-brown latkes. Use a thermometer if possible, or test oil by dropping a small bit of batter that should sizzle immediately.
- Don't overcrowd the pan - fry latkes in batches to maintain oil temperature and ensure each pancake gets perfectly crisp.
- For extra flavor, consider adding a pinch of cumin or smoked paprika to the latke batter to enhance the Mexican-inspired profile.
- The guacamole is best prepared just before serving to prevent browning and maintain fresh flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
