Thai Chili and Basil Latkes

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Thai Chili and Basil Latkes

This is my favorite time of the season. No, not Christmas but Chanukah!!! I grew up in a house that shares both holiday traditions. So, we get the Christmas tree (not real because this Jew is allergic) and a menorah. However, my favorite part of the holiday is that everything is fried! Jelly filled doughnuts and Latkes and cookies and more OH MY!

I always make two versions of latkes to satisfy everyone a sweet potato and a russet potato version. This year I was craving something spicy and had some amazing end of the summer (summer just ended a week ago in Texas Y’all) Thai chilis a friend grew in her garden along with some fresh basil from my indoor herb garden. This refreshing take on the traditional latkes are slightly spicy and delicious to say the least.


Pro Tip: When dealing with fresh chilies, I always take a small nibble of the chili before I add it to a recipe. No chili is created equal and some can pack a lot more heat than others in the same variety. In order to control your heat level always taste before you add to your recipe.


2 Russet Potatoes

1 medium White onion

2 cloves of garlic

1 tablespoon salt

1/2 cup panko bread crumbs

1 large egg

about 8 large leaves of basil

2-3 thai chilies

1 tablespoon olive oil

1/4 teaspoon fine ground black pepper

Frying oil ( I used olive oil)

sour cream for dipping


Peel and wash the potatoes. Grate the potato and onion into a mesh strainer and set over a bowl to let the excess liquid drain out. Using your hand, gently push any remaining liquid out. Place the potato and onion blend into a large mixing bowl and add the two cloves of minced garlic, egg, and salt and mix. Add the bread crumbs and minced Thai chili to the mixture and combine. Chop the basil into thin ribbons and add it. Next add the black pepper and olive oil to the mixture and mix until combined.

place about 1/2 inch deep of oil in a large frying pan. Heat the oil on medium high heat. Carefully add a packed 1/4 cup of the mixture to the oil and flatten. Cook until each side is browned for about 5-7 minutes per side.

Serve with sour cream.

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