Latkes with Chipotle Lime Sour Cream

I love potatos. I love chipotle. I love lime. This dish was made for me. 

Ingredients

6 tablespoons light sour cream
1 tablespoon chopped chipotle chile, canned in adobo sauce
3/4 teaspoon grated lime rind
1 teaspoon fresh lime juice
6 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion
6 tablespoons all-purpose flour
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup olive oil, divided

Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. *Note - you can't rush this process. Give it the full half hour, pressing every 5 minutes or so. Your latkes will stick together better the less moist they are.

Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. 

Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked.

Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.