For extra crispy latkes, ensure the potatoes are thoroughly drained of excess water. Feel free to adjust the amount of chorizo to your preference. You can also substitute it with plant-based chorizo for a vegetarian option. Experiment with different toppings such as salsa, guacamole, or a fried egg for a complete meal. Latkes are best served immediately, but can be reheated in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Chorizo Latkes
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PREP TIME30 mins
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COOK TIME12 mins
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TOTAL TIME42 mins
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SERVING18 People
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VIEWS12
A vibrant fusion of Polish and Mexican flavors, these Chorizo Latkes offer a delightful twist on a classic dish. Crispy on the outside, tender on the inside, with a spicy kick, they are perfect served warm with a dollop of sour cream and your favorite hot sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol43 mg
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Fiber1 g
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Protein8 g
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Saturated Fat4 g
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Sodium331 mg
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Sugar1 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepShred the peeled russet potatoes using a box grater or food processor. (5 minutes)
02
StepPlace the shredded potatoes in a clean dish towel or cheesecloth and wring out as much excess water as possible. This step is crucial for achieving crispy latkes. (5 minutes)
03
StepTransfer the drained potatoes to a large bowl and mix in the lightly beaten eggs. Season generously with salt and freshly ground black pepper. (2 minutes)
04
StepHeat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease, reserving 1 teaspoon of the rendered chorizo fat in the skillet. (5 minutes)
05
StepAdd the diced yellow onion to the skillet with the reserved chorizo fat and cook, stirring occasionally, until softened and translucent. (5 minutes)
06
StepFold the cooked chorizo and onions into the potato mixture until well combined. (2 minutes)
07
StepIn another large skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. The oil should be hot enough to sizzle when the potato mixture is added. (2 minutes)
08
StepCarefully drop heaping tablespoonfuls of the potato mixture into the hot oil, pressing down lightly to flatten each latke into a circular shape. (2 minutes)
09
StepCook the latkes until golden brown and crispy on the bottom, about 2-3 minutes per side. Flip carefully and continue cooking until the other side is golden brown and the latkes are cooked through. (6 minutes)
10
StepTransfer the cooked latkes to a plate lined with paper towels to drain off any excess oil. (2 minutes)
11
StepServe immediately while warm with sour cream and your choice of hot sauce.
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RECIPE REVIEWS
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Please Rate
Jennyfer Hegmann
Jul 1, 2025I followed the recipe exactly, and the latkes turned out perfectly crispy. Thanks for sharing!
Damien Cronin
Jun 26, 2025I added a little bit of shredded cheddar cheese to the potato mixture, and it was delicious!
Chad Larkin
Jun 14, 2025These were a huge hit at my Hanukkah party! Everyone loved the spicy twist on traditional latkes.
Terrill Veum
Jun 6, 2025Be careful not to burn the onions when cooking them with the chorizo. Keep the heat on medium.
Kristin Reilly
Jun 6, 2025I never thought of adding chorizo to latkes before, but it's genius! The flavor combination is amazing.
Frederic Connelly
Jun 6, 2025My kids are picky eaters, but they devoured these latkes. I'll definitely be making them again.