Peruvian Herbed Blue Potato Latkes with Cumin Tomato Sour Cream

December 19th, 2009 § 0 comments

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Cumin Tomato Sour Cream

INGREDIENTS

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of ½ of a lime
2 teaspoons salt

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

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