Plantain Latkes with Avocado Crema Recipe
Courtesy of Samantha Ferraro
10 to 12 Latkes
(The Nosher via JTA) -- Every year I create a new latke recipe for the Chanukah season. Potatoes are so last year, but inspiring roots and vegetables is the trend now.
Plantain chips are among my favorite treats; put a bag in front of me and it’s over. I blame my East Coast childhood for my addiction to Latin flavors. Sweet and salty plantains, deep flavors of paprika and sazon, and rice and beans are all my jam.
So with my deep love affair with Latin cuisine, I took this idea as inspiration for this year’s latke creation. Plantains fry up beautifully, as most may know from eating crispy plantain chips or tostones. To add a bit of depth, smoky chipotle and paprika are added to the shredded batter and as a complement to the savory latkes, a creamy avocado crema to dip the latkes in. Is there anything better?
A few cooking tips: The plantain mix will be a bit sticky, so when frying the latkes, oil the back of your spoon or spatula to gently press the latkes down so they don’t stick too much. The thinner the latkes, the crispier they will be, and crispy plantains are exactly what you want.