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Potato Pancakes with Sour Cream­ Chipotle Sauce

Source of Recipe

The Original Tila's


List of Ingredients

SOUR CREAM CHIPOTLE SAUCE

2 teaspoons prepared chipotle sauce
1/3 cup sour cream
1 tablespoon milk
1 tablespoon chopped chives (optional)

Whisk ingredients together. Warm in a pan or microwave oven before serving.



Recipe

POTATO PANCAKES

23/4 pounds unpeeled red potatoes
4 large eggs, lightly beaten
4 tablespoons flour
1/2 cup finely chopped shallots or red onion
1/2 cup finely chopped scallions, white and green parts
1/4 cup finely chopped cilantro
21/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon granulated garlic or 1 tablespoon chopped roasted garlic
1 small poblano chile, roasted, peeled, seeded, and finely chopped, 1/4 to 1/2 cup (optional)
vegetable oil for frying

Quarter potatoes and grate in a food processor. Wrap in cheesecloth or other cloth and squeeze as much liquid as possible into a large bowl. Set potatoes aside. Let liquid sit for 15 minutes, then pour off water, leaving potato starch in bottom of bowl. To the starch, add remaining ingredients except for oil and grated potatoes. Mix together, then toss with the potatoes.

In a large skillet heat 1/4" of oil over medium-high heat. Drop heaping tablespoons of potato mixture into the oil, flatten with a spatula, and cook until golden brown and crisp, about 2 minutes on each side. Drain on paper towels. Serve immediately with warm sour cream­chipotle sauce. Makes 20 to 24 pancakes.