Cilantro-Jalapeño Latkes With Chipotle Sour Cream

• 6 tablespoons light sour cream
• 1 tablespoon chopped chipotle chile, canned in adobo sauce
• 3/4 teaspoon grated lime rind
• 1 teaspoon fresh lime juice
• 6 cups shredded peeled baking potato (about 1 1/2 pounds)
• 1 cup grated fresh onion
• 6 tablespoons all-purpose flour
• 1/2 cup chopped fresh cilantro
• 2 tablespoons finely chopped seeded jalapeno pepper
• 1 large egg
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup olive oil, divided

1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.

light sour cream, chipotle chile, lime rind, lime juice, baking potato, onion, allpurpose, fresh cilantro, pepper, egg, ground cumin, salt, olive oil

Taken from www.myrecipes.com/recipe/cilantro-jalapeno-latkes (may not work)