Mexican Potato Latkes
The Wedgwood Collection of Historic Inns
New Hope, Pennsylvania
(makes 24-30 latkes)
4 large potatoes, scrubbed and unpeeled
1 egg, lightly beaten
1 medium onion, chopped
2 tablespoons lemon juice
1/2 cup fresh coriander, chopped
1/4 teaspoon pepper
oil for frying
Salsa (see below)
Great potatoes on the coarse side of grater into a bowl. Add egg, onion, lemon
juice, coriander, salt and pepper. Mix well. Pour oil to about 1/4 inch depth
into a large skillet. Heat oil and drop the mixture by tablespoonfuls into hot
oil. Fry over medium heat until nicely browned on both sides - 4 to 5 minutes on
each side. Serve with salsa.
Salsa
2 large tomatoes, coarsely chopped
1/2 cup celery, chopped
1 scallion, chopped
1/4 cup parsley, chopped
1 teaspoon salt
3 tablespoons vinegar
1/4 teaspoon minced garlic
3 or 4 drops hot pepper sauce
Mix all ingredients together in non-metal bowl. Cover and let stand for at least
one hour to allow flavors to blend. Makes about 1 1/2 cups.