2 teaspoons prepared chipotle sauce
1/3 cup sour cream (low-fat if desired)
1 tablespoon milk
1 tablespoon chopped chives (optional)
Whisk ingredients together. Warm in a pan or microwave oven before serving.
2 3/4 pounds unpeeled red potatoes
4 large eggs, lightly beaten
4 tablespoons flour
1/2 cup finely chopped shallots or red onion
1/2 cup finely chopped scallions, white and green parts
1/4 cup finely chopped cilantro
2 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon granulated garlic or 1 tablespoon chopped roasted garlic
1 small poblano chile, roasted, peeled, seeded, and finely chopped, 1/4 to 1/2 cup (optional) vegetable oil for frying
Quarter potatoes and grate in a food processor. Wrap in cheesecloth or other cloth and squeeze as much liquid as possible into a large bowl. Set potatoes aside. Let liquid sit for 15 minutes, then pour off water, leaving potato starch in bottom of bowl. To the starch, add remaining ingredients except for oil and grated potatoes. Mix together, then toss with the potatoes.
In a large skillet heat 1/4 inch of oil over medium-high heat. Drop heaping tablespoons of potato mixture into the oil, flatten with a spatula, and cook until golden brown and crisp, about 2 minutes on each side. Drain on paper towels. Serve immediately with warm sour cream-chipotle sauce. Makes 20 to 24 pancakes.