Potato Latkes with Salsa Fresca

fast.cook's picture

Feb. 05, 2011


Potatoes 3 Large , peeled and roughly chopped
Onion 1 , roughly chopped
Flour 2 Tablespoon
Eggs 2
Freshly ground black pepper 1
Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For salsa fresca
Ripe tomatoes 4 Large , coarsely chopped
Finely chopped fresh coriander 3 Tablespoon
Fresh green chilies 2 , seeded and finely chopped
Lemon juice 1 Tablespoon
Freshly ground pepper 1 Teaspoon


1. Place potatoes, onion, flour, eggs and black pepper to taste in a food processor (a) and process to finely chop potatoes and combine ingredients.

2. Heat 1 cm / 1/2 in oil in a large frying pan over a medium heat. Cook tablespoons of potato mixture in oil for 3-4 minutes each side (b) or until golden. Drain on absorbent kitchen paper and serve immediately.

3. To make salsa, place tomatoes, coriander, chilies, lemon juice and black pepper to taste in a bowl and toss to combine (c). Stand at room temperature for at least 15 minutes before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4