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)
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
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)