These latkes are INSANE!!!!! Legit, what could be bad about cheddar, jalapeño, cream cheese and potatoes?!?!? Jalapeño Poppers are traditionally made by stuffing fresh jalapeños with a mixture of cream cheese and cheddar, dipping in egg and bread crumbs, then deep frying. I’ve already turned hamantaschen into jalapeño poppers so it was time to do the same for latkes. Happy Chanukah, everyone!!!!
Jalapeño Popper Latkes
- Yield: 24 latkes 1x
- 2 lbs Idaho (or Yukon Gold) potatoes
- 2–3 large jalapeños
- 8 oz cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup bread crumbs
- 1 tsp kosher salt
- oil, for frying
- Jalapeño Sour Cream
- 3 Tbsp sour cream
- 1 Jalapeño
- 1/2 tsp kosher salt
- Peel the potatoes and place in a bowl of water until ready to shred. The water will help keep the potatoes from browning.
- Cut the stems off of the jalapeños then slice in half and remove the seeds.
- Using a food processor or a grater, shred the potatoes and jalapeños together. Place inside of a kitchen towel or cheese cloth and squeeze as much liquid as you can out of the potatoes.
- In a mixing bowl, fold together the cream cheese, cheddar, and eggs. Add in the shredded potatoes and jalapeños, bread crumbs, and salt.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of the batter placed in the pan should sizzle), use a heaping tablespoon to drop the latke batter into the oil, cooking in batches of 3-4 latkes. When the edges of the latkes are brown and crispy, around 5 minutes, flip using a spatula or two forks. Cook until the second side is browned. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
- Blend the sour cream, jalapeño, and salt together in a food processor, or chop the jalapeño and add to the sour cream with a sprinkle of salt. Top the latkes and serve.
- Serving Size: 24 latkes