Hannakuh Comes Early: Ancho Chile Latkes

In my pre-Seattle life at college, I lived with four Jewish guys, two of which were a major part of my inspiration to "get gourmet." They all loved to eat and were all frequently bringing great Jewish mother-made dishes from home to share with me. Other time, we were often replicating the very same recipes in our very own kitchen: matzoh ball soup, kugel, kosher meats. Always served with fresh Challah, hummus, and plenty of red kosher wine.

In the holiday spirit, and because I have a new Jewish friend here in Seattle, I decided to make my own Jewish cuisine creation: the Latke. However, I added a Texan-inspired latin twist: ancho chile.

Here is how it goes!

Buy:

2 large dried ancho chiles - these can be found at most grocery stores
1 3/4 teaspoons coarse kosher salt, divided
2 pounds russet potatoes, peeled, diced  - I bought four large potatoes. I think it was way more than 2lbs. Remember to use a scale.
2 cups chopped white onions, divided
2 tablespoons chopped fresh cilantro
1 or 2 large eggs - I used two. Not sure why
1 tablespoon masa (corn tortilla mix),** toasted beforehand adds flavor. If you can't find Masa, then use plain all purpose flour

1/2 teaspoon freshly ground black pepper
6 tablespoons (or more) vegetable oil

Make:

Toast chiles in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side. Cut in half with scissors. Stem, seed, and tear chiles; grind finely with 1/2 teaspoon coarse salt in spice mill. I just banged, chopped, and mortar&pestled the heck out of the chiles.

Drape smooth kitchen towel over large bowl. Blend potatoes (make sure they are very well chopped or it won't blend) and 1 cup onions in processor until potatoes are very finely ground, scraping down bowl often. Scrape mixture into towel. Gather towel around the blob of potatos (see below) then tightly squeeze so at least 1 cup liquid drains out.

Scrape dry potato mixture from towel into another large bowl. Add cilantro, egg, masa, 1/2 teaspoon pepper, 1 1/4 teaspoons coarse salt, and 1 cup onions. Stir until mixture becomes moist and sticks together.

Heat 6 tablespoons oil in large nonstick skillet over medium-high heat. For each latke, drop 1 rounded tablespoonful or so of potato mixture into skillet; flatten to 2 1/2-inch round. Be careful here. My oil went flying and the latkes burned very, very quickly. The trick is to fry them golden brown, them crisp them more later in an oven.

 Fry latkes until golden brown, adding oil as needed, about 3 minutes per side. Transfer to rimmed baking sheet.

YOU CAN DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, about 5 minutes per side.

Served well with: Apple Sauce, Sour Cream, Yogurt or in keeping with the theme: Guacamole!

Shabat Shalom