Latkes With Ancho-Chile Salt And Watercress Guacamole Recipe

Name: Latkes With Ancho-Chile Salt And Watercress Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried ancho chiles*; 1 3/4 teaspoons coarse kosher salt, divided; 2 pounds russet potatoes, peeled, diced; 2 cups chopped white onions, divided; 2 tablespoons chopped fresh cilantro; 1 large egg; 1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour; 1/2 teaspoon freshly ground black pepper; 6 tablespoons (or more) vegetable oil; Fresh watercress sprigs

Servings: persons

2 large dried ancho chiles*
1 3/4 teaspoons coarse kosher salt, divided
2 pounds russet potatoes, peeled, diced
2 cups chopped white onions, divided
2 tablespoons chopped fresh cilantro
1 large egg
1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour
1/2 teaspoon freshly ground black pepper
6 tablespoons (or more) vegetable oil
Fresh watercress sprigs

1
Toast chiles in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side. Cut in half with scissors. Stem, seed, and tear chiles; grind finely with 1/2 teaspoon coarse salt in spice mill.
2
Drape smooth kitchen towel over large bowl. Blend potatoes and 1 cup onions in processor until potatoes are very finely ground, scraping down bowl often. Scrape mixture into towel. Gather towel around tightly and squeeze out at least 1 cup liquid.
3
Scrape dry potato mixture from towel into another large bowl. Add cilantro, egg, masa, 1/2 teaspoon pepper, 1 1/4 teaspoons coarse salt, and 1 cup onions. Stir until mixture becomes moist and sticks together.
4
Heat 6 tablespoons oil in large nonstick skillet over medium-high heat. For each latke, drop 1 rounded tablespoonful potato mixture into skillet; flatten to 2 1/2-inch round. Fry latkes until golden brown, adding oil as needed, about 3 minutes per side. Transfer to rimmed baking sheet. DO AHEAD:
5
Let stand at room temperature. Rewarm in 400u00b0F oven until crisp, about 5 minutes per side.
6
Arrange 3 latkes on each plate; sprinkle with chile salt. Spoon Watercress Guacamole into center. Garnish with watercress sprigs.
7
** Also known as masa harina; available at many supermarkets and at Latin markets.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large dried ancho chiles*, 1 3/4 teaspoons coarse kosher salt, divided, 2 pounds russet potatoes, peeled, diced, 2 cups chopped white onions, divided, and more.

Yes, Latkes With Ancho-Chile Salt And Watercress Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Latkes With Ancho-Chile Salt And Watercress Guacamole

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