Jalapeño Latkes with Avocado Cream Sauce
Servings
12 Servings
Ingredients
- 3 cups about 1 lb. russet potatoes, washed and peeled
- 1/2 cup onion minced
- 2 jalapeños deseeded and minced
- 1 clove garlic minced
- 1/4 cup cilantro minced, plus more for garnish
- 2 eggs beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup oil
- 1 large avocado
- 3/4 cup sour cream
- 1/2 cup cilantro
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly cracked black pepper
- Juice from 1 lime plus more limes for garnish
- 1-2 tablespoons milk
Instructions
- Make avocado cream sauce by combining all ingredients besides milk in a blender. Blend until smooth. Add milk to get desired consistency. Adjust salt if needed and set aside.
- To make latkes, shred potatoes with a hand grater or food processor.
- Wring out all the moisture with a strainer and paper towels, and then add in the onion, jalapeños, garlic, cilantro, eggs, flour, salt, and cumin, and combine.
- Heat canola oil in a large sauté pan. Set aside a rack over paper towels. Scoop two tablespoon dollops of the potato mixture, place in frying pan, flattening slightly, and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack.
- Serve latkes immediately with avocado cream sauce. Garnish with cilantro and limes.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now
