• large baking potato (about 10 oz) peeled and quartered lengthwise1
  • Onion, peeled and quartered1/4
  • Large clove garlic, peeled1
  • Flour1/4
  • Cups sharp cheddar cheese, shredded3/4
  • Egg1
  • Coarse salt and pepperN/A
  • Teaspoon baking powder1/2
  • Chipotle chilies in adobo sauce, minced (I used 2)1-2
  • Teaspoons adobo sauce (I used 2)1-2
  • Chili powder2 Tsp
  • Paprika1 Tsp
  • Cumin1 Tsp
  • Oregano1 tsp
  • Crushed red pepper flakes1/2 - 1 tsp
  • EVOO or peanut oil, for fryingN/A
  • Greek yogurt or sour cream, for servingN/A

Preparation Instructions:

  1. Using a food processor fitted with a coarse grating disk, grate the potato, garlic and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl.
  2. Stir in the flour, egg, cheddar cheese, 3/4 tsp. salt, 1/4 tsp. pepper, chipotle chilies, adobo sauce chili powder, paprika, cumin, oregano, crushed red pepper flakes and the baking powder.
  3. In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels. Serve with Greek yogurt or sour cream.