Mexican Potato Pancakes

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.