Mexican Potato Pancakes

This is something I make because my boyfriend had them once, and now wants them HOT!

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 360 Calories

Ingredients

• 2 eggs
• 1 cup water
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 1 small onion, minced
• ¼ cup canola oil
• ½ small onion, chopped
• 1 dash hot pepper sauce, or to taste
• 2 cups diced tomatoes
• 1 small jalapeno pepper, seeded and chopped
• 2 jalapeno pepper, seeded and minced
• 5 potato, peeled and grated

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.