Mexican Hanukkah menu: How to make potato jalapeño latkes

Oy! Or Olé?

The World's Alex Gallafent gets some pretty tough assignments. Like this one: trying out potato jalapeño latkes made by Chef Julian Medina.

Medina owns a number of Mexican restaurants in New York City. But he married into a Jewish family, so the holidays make for a spicy culinary mash-up.

Potato Jalapeño Latkes 12 pieces (2 per person)

Ingredients:

2 Large russet potatoes, peeled 1 Egg yolk  ½ cup Matzo meal 1 Jalapeño, seeded and finely chopped 1 teaspoon Kosher salt Olive oil for frying

To Make:

1) Using a box grater, coarsely grate the potatoes into a medium-size bowl. Add the egg yolk, jalapeño, salt, and matzo meal; mix well and let cool in the refrigerator for five minutes to allow ingredients to bind.

2) Remove bowl from refrigerator and drain off any excess liquid.

3) Over a medium flame, heat ½ cup olive oil in a 10-inch skillet until hot but not smoking. Take 1 heaping tablespoon of the potato mixture at a time and place into the pan, being careful not to crowd the latkes. Cook each latke until golden brown on both sides (approximately five minutes total).

4) Transfer latkes to a paper-towel-lined plate, add additional salt if desired. Add  ¼ to  ½ cup of olive oil (if needed) to pan and repeat process with remaining latke mixture. 5) Serve immediately (traditional apple sauce is fine)

(Recipe courtesy Chef Julian Medina)