1870 Wedgwood Inn

New Hope Boro, Pennsylvania

Specialty Recipe

Mexican Potato Latkes

Ingredients

4 large potatoes, scrubbed and unpeeled

1 egg, lightly beaten

1 medium onion, chopped

2 Tablespoons lemon juice

1/2 cup fresh coriander, chopped

1 teaspoon salt

1/4 teaspoon pepper

Oil (for frying)

Salsa

2 large tomatoes, coarsely chopped

1/2 cup celery, chopped

1 scallion, chopped

1/4 cup parsley, chopped

1 teaspoon salt

3 Tablespoons vinegar

1/4 teaspoon minced garlic

3 or 4 drops hot pepper sauce

Grate potatoes on the coarse side of grater into a bowl. Add egg, onion, lemon juice, coriander, salt, and pepper. Mix well. Pour oil to about 1/4-inch depth into a large skillet. Heat oil and drop the mixture by Tablespoonfuls into hot oil. Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side. Serve with salsa.

Salsa: Mix all ingredients together in a non-metal bowl. Cover and let stand for at least one hour to allow flavors to blend. Makes about 1-1/2 cups. Use as directed above.

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