Pati Jinich - Potato, Sweet Potato, and Granny Smith Latkes

Pati Jinich - Potato, Sweet Potato, and Granny Smith Latkes
Pati Jinich, The James Beard awarding-winning host of Pati’s Mexican Kitchen, shares Apple Potato Latkes recipe.
Potato, Sweet Potato and Granny Smith Latkes
Seasonal Event:
16 To 18 Latkes, 3 Cups Approximately Salsa Macha
  • 1 1/2 pounds russet potatoes, about 2
  • 1 1/2 pounds sweet potatoes, about 1
  • 1/2 pound granny smith apples, about 1
  • 1/2 cup grated white onion, about 1
  • 1 1/2 teaspoons kosher or sea salt
  • 2 large eggs, well beaten
  • 1/2 teaspoon ancho chile powder , preferably, but may substitute with another dried ground chile powder that you may have handy
  • Pinch ground ceylon or true cinnamon
  • 2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • Fennel & lime crema, optional
  • salsa macha, recipe below


  • 1 1/2 cups olive oil
  • 1/2 cup raw unsalted peanuts
  • 4 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 ounces dried chipotle chiles, stemmed and seeded, about 1 1/2 to 2 cups
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 tablespoon brown sugar, or to taste
  • 3 tablespoons white distilled vinegar


  1. Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
  2. Transfer to a bowl and combine with eggs, ancho chile powder, salt, cinnamon, baking powder and flour. Mix well.
  3. Fill a large, heavy casserole or skillet with ½ inch of oil and place over medium-high heat. After 3 to 4 minutes, test the oil by adding a teaspoon of the mix. If it bubbles happily all around the edges, it is ready. Working in small batches, to not crowd the casserole, spoon latkes of about 3 tablespoons each into the hot oil. (i use large serving spoon or my hands and shape them in flattened ovals.)
  4. Cook until the first side is crisp and golden brown, about 4 to 5 minutes, and flip to the other side, letting it crisp and brown as well, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Once you are finished, you may keep them warm in a 250-degree oven, or you may cover and reheat later on.


Chipotle, Peanut and Sesame Seed Salsa

  1. Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
  2. Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.

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