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Mexican Potato Pancakes

SUBMITTED BY: BRITTNEY LYNN 

"This is something I make because my boyfriend had them once, and now wants them HOT!"
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RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 4.7
Read Reviews (3)
PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min
Original recipe yield 24 pancakes

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups diced tomatoes
  • 1/2 small onion, chopped
  • 1 small jalapeno pepper, seeded and chopped
  • 1 cup water
  • 1/4 cup canola oil
  •  
  • 5 potato, peeled and grated
  • salt and pepper to taste
  • 1 dash hot pepper sauce, or to taste
  • 1 small onion, minced
  • 2 eggs
  • 2 jalapeno pepper, seeded and minced
  • 3 tablespoons all-purpose flour
  • 1/4 cup canola oil

What to Drink?
Wine Riesling
Cocktail Mangorita
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
  2. While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
  3. Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed on apr. 30, 2008 by Grifo 
These friend up great and the directions were easy enough to follow. I did squeeze out as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jan. 4, 2008 by chefsruleforever 
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed on jan. 1, 2009 by julie 
I prepared these to add to our tradtional latkes for Hannukkah this year as we were fixing... MORE


 
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Recipe Submitter:

Photo by BRITTNEY LYNN

Cooking Level: Intermediate

Home Town: Marne, Michigan, USA
Living In: Wyoming, Michigan, USA

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Nutritional Information
Mexican Potato Pancakes

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

  • Total Fat: 20.7g
  • Cholesterol: 70mg
  • Sodium: 108mg
  • Total Carbs: 38.5g
  •     Dietary Fiber: 5.2g
  • Protein: 6.9g

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