1 Fine Cookie doesn’t often feature guest posts. Or ever. So this is a very special day. Say hello to Amy of, What Jew Wanna Eat. She creates amazing culinary creations, sometimes with a Jewish flare.

 

Before  we share one of Amy’s recipes, I ask that you help her with a contest. In return, you enter to win a chance at this:

Woweee woweee woweeeee!

 

 

A Jonathan Adler tote and $250 in DailyCandy Deals credit! You can enter to win once every 24 hours. So go back every day and vote (until August 24).

The other good news if that you help Amy achieve one of her dreams.

 

1. Go to: http://www.dailycandy.com/startsmallgobig/the-vote.html

 

2. Enter your email :

 

3. Scroll down to What Jew Wanna Eat, and click on Amy’s cute facey face.

(You need to vote one person in EACH category. Just make sure to vote What Jew Wanna Eat in the “Food & Drink” category)

4. Click on, “submit.”

5. Go back every day to enter, win, and help Amy.

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                                                             ”Twenty two  hours, 57 minutes and 16 seconds to go!”

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You will be giving What Jew Wanna eat a chance to make strides as a start-up. Who knows, maybe she will score an amazing cookbook deal!

So go vote: http://www.dailycandy.com/startsmallgobig/index.html

And check out this awesome recipe. If you’ve never had latkes (potato pancakes) it’s basically fried potato heaven:

” Now that I live in Texas, I am pretty heavily influenced by tasty Texan foodie delights such as queso, brisket, breakfast tacos, and of course queso. Mmm queso. So when I thought about how to jazz up the traditional latke, I immediately thought Mexican. Besides my residence close to the border, my former roommate back in NYC is half Jewish and half Mexican and she turned out pretty amazing, so surely it could work for a latke! An idea was born.

 

Here is all you need for your own Mexican latkes.

I made an avocado cream and cilantro Greek yogurt as toppings too! First up, the most annoying part of latke making- the grating. Peel your potatoes and grate into a bowl. Last year I used a food processor, this year grater. I think I need a bigger grater.

While you are on a break from grating, cook up your corn. Just put the corn in cold water and bring to a boil, making sure the water covers the corn enough but not so much it will boil over. When the water boils, your corn is done- magic!

After all your potatoes are grated, squeeze excess water out with cheesecloth. This is very important or your latkes will be mushy and you will ruin them! Well maybe not ruin, but pretty close.

Then mix together with minced garlic and diced jalapeno and onions, corn, flour, eggs and salt. I used red jalapeno because it was a new find for me in our local market. You can use green- they are actually the same thing, but red are more ripe (just like bell peppers!) and therefore harder to find sometimes. Red ones are also less spicy. You learned something today!

Now heat up your oil in a pan- I used vegetable oil. Make sure your oil is super hot- this is essential for a crispy latke! Put spoonfuls of latke batter into the oil and squish a bit with your spatula. Flip once after they get all brown and tasty looking.

Man oh man. While your latkes are cooking, you can make the avocado cream sauce (inspired by one of my coworkers). Combine one large avocado, a tablespoon of Greek yogurt or sour cream, salt, pepper, minced garlic, and enough milk to get the consistency you want. Again, I like to use Greek yogurt because of the added protein and clearly the healthiness of this product negates eating deep fried potatoes.

Before you know it, there will be latkes abound! Make sure to blot them off on a paper towel to remove excess oil before serving.

 

 Serve with avocado cream, cilantro Greek yogurt (just mix chopped cilantro into Greek yogurt or sour cream), diced tomatoes and more cilantro. You could top with some extra corn too for even more color!

 Mexican Potato Latkes

Ingredients
  • 3 cups peeled and shredded russet potatoes
  • 2 tablespoons onion, diced
  • 1 large jalapeno, diced
  • 2 corn stocks
  • 1 clove garlic, minced
  • 3 eggs
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
Instructions
  1. After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
  2. Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl.
  3. Heat oil in a large pan over high heat until the oil is hot.
  4. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form 1/2 inch patties. Brown on one side, and then flip and brown the other.
  5. Place on paper towels to absorb any excess oil.
  6. Serve hot with avocado cream and cilantro sour cream!

Avocado Cream Sauce

Ingredients:

1 large avocado

1 tablespoon Greek yogurt or sour cream

Milk

1 clove garlic, minced

Salt and pepper to taste

Method:

1. Combine avocado and Greek yogurt, adding just enough milk to get the consistency you like (saucy).

2. Add in minced garlic and salt and pepper to taste.

 

Mazel!

Amy

If Jew like this post, please consider sharing!  ”
Don’t forget to vote for What Jew Wanna Eat!: http://www.dailycandy.com/startsmallgobig/index.html
Oh, and check out her other delicious recipes:

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One Response to GUEST POST! Mexican Potato Pancakes (Latkes), and How to Enter a Contest to Win Cool Stuff.

  1. Yay thanks for sharing! You do have to vote for someone in each category, my Mom just votes for the whole right column including me!

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