Jalapeno and Cheddar Potato Pancakes

By Addie

Marc Murphy is the chef and owner of Landmarc and Ditch Plains restaurants, as well as a judge on Food Network's popular Chopped series, and for the holidays, shared this recipe for Jalapeno and Cheddar Latkes. The pate au choux makes for a creamier, fluffier potato pancake and the jalapeno adds a bit of spice.

Ingredients

• FOR THE CHOUX:
• 1/2 lb butter
• 1 cup water
• 1 cup milk
• 2 cups flour
• 8 eggs
• Salt, to taste (a pinch)
• .................................
• FOR THE POTATO PANCAKES
• 2 lbs yukon gold potatoes
• 10 oz shredded cheddar cheese
• 1 1/2 cup pickled jalapenos, chopped
• 2 cups pate au choux
• Salt and pepper to taste
• Oil for frying

Preparation

Step 1

For the pate au choux:

In a pot, combine the butter, water, and milk and bring to a boil. Once the butter has melted, add the flour and stir until the flour, butter, milk and water have formed a dough and the flour has been cooked out a little bit. Place the dough into a mixer and add the eggs, one by one, waiting for each egg to become fully incorporated before adding the next. Season with salt and remove from bowl. Reserve.
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For the pancakes:

Cover potatoes with water in a pot and bring to a boil. Strain and cool. Once they've cooled to room temperature, grate potatoes and mix with cheese and jalapenos. Sprinkle with salt and pepper, to taste, and mix well. Fold in pate au choux until the potato mixture is sticky and can form a patty. Fry the patties in 350 degree oil until golden brown and cooked through. Season with salt and serve while hot.

Recipe courtesy Marc Murphy.