- 2 cups diced tomatoes
- 1/2 small onion, chopped
- 1 small jalapeno pepper, seeded and chopped
- 1 cup water
- 1/4 cup canola oil
- 5 potato, peeled and grated
- salt and pepper to taste
- 1 dash hot pepper sauce, or to taste
- 1 small onion, minced
- 2 eggs
- 2 jalapeno pepper, seeded and minced
- 3 tablespoons all-purpose flour
- 1/4 cup canola oil
- Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
- While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
- Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.
03/30/2018
recipepes.com
Mexican Potato Pancakes, recipe
PT15M
PT1H
5
455 calories
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