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Submitted by Kelsey Yachnes
4 Idaho potatoes, peeled and shredded
2 green plantains, peeled and shredded
1 medium onion, shredded
1 and 1/2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
2 eggs
oil, for frying (I use Canola)
1 avocado
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 beefy tomato, diced
1 small onion, diced
1/2 green bell pepper, diced
1/2 jalapeño, seeded and diced
1 and 1/2 teaspoons lemon juice
salt, to taste
3 sprigs of cilantro, finely chopped
1/2 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon taco seasoning
1 teaspoon water
In a large bowl shred potatoes, plantains, and onion. Mix in eggs. Mix in seasoning.
In a large skillet, heat the oil.
Form latke patties out of the potato mixture and place in the oil. Fry for about three minutes or until the edges are browned.
Flip the latke and fry for another three minutes or until golden brown.
Take out of the oil and place them on a single layer on a cookie sheet lined with paper towels. Put to the side until ready for assembly.
Mash the avocado.
Stir in lemon juice and seasoning.
Cover and place in the refrigerator until ready for assembly.
Combine all ingredients.
Cover and place in the refrigerator until ready for assembly.
Combine sour cream with the chili powder and taco seasoning.
Add 1/4 teaspoon of water at a time until it is the consistency you want for your drizzle (should easily pour off your spoon).
Put in a squeeze bottle and place in the refrigerator until ready to assemble.
On a large platter, arrange your latkes in a single row.
Add a large spoonful of guacamole on top of the latkes.
Sprinkle Pico De Gallo on top of the guacamole. It is okay if it falls on the platter too.
Drizzle the sour cream all over the latkes and platter.
Garnish with a cilantro leaf.
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