ANCIENT CUISINE AND GLOBAL INFLUENCES

starch at the bottom of the bowl.

Once the liquid has been drained, put the potato mixture back in the bowl with the potato starch that has accumulated in the bottom. Add the eggs, the breadcrumbs or matzo meal, and salt and pepper to taste and mix well.

Heat an inch of oil in a frying pan. Drop about 2 heaping tablespoons of mixture for each latke into the skillet and fry for a few minutes, turning once. You should have 12 latkes. When golden and crisp, drain on paper towels.

Gently lay a stuffed chili on the top of each latke and carefully flip the latke over so that the chili is face down in the pan.

Working in batches if necessary, fry for a few minutes more until the cheese is melted and slightly crisped in spots and the latke is golden brown. Drain, latke side down, on paper towel–lined baking sheets and then serve immediately.

Top with a dollop of sour cream or serve it on the side, and drizzle with a New Mexico red chili sauce or Yemenite zhug (recipe follows).