Potato Jalapeno Latkes with Horseradish Crema
INGREDIENTS
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2 large russet potatoes, peeled
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1/2 cup matzo meal
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1 teaspoon kosher salt, plus more if needed
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1 egg yolk
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1 jalapeno, seeded and finely chopped
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Olive oil, for frying
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Horseradish Crema, recipe follows, optional
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Applesauce, for serving, optional
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1/2 cup Mexican crema (available in Latin supermarkets) or sour cream
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2 tablespoons freshly grated (or bottled) horseradish
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1 tablespoon rice wine vinegar
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1/2 teaspoon kosher salt
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