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potatoandblackbeanlatkes 2

by Susie Fishbein, from Kosher by Design Entertains

Leave it to Susie to create an original, funky and fresh version of the traditional potato latke. With the addition of avocado, black beans, Jalapeño peppers for heat, and salsa as a topping, she has created a tasty Mexican inspired latke. They are quick and simple to prepare and an exciting addition to our latke recipes.


2 pounds Yukon Gold potatoes, unpeeled
2 large eggs
2 teaspoons sea salt
3 avocados, peeled, pit removed
1⁄2 large red onion, minced
2 small jalapeño peppers, seeded, and finely chopped
1 1⁄2 cups canned black beans, drained and rinsed
Peanut oil
Salsa, store bought


Using the coarse grating disc of a food processor, grate the unpeeled potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Add the salt into the eggs.

In a medium bowl, mash the avocado with the back of a fork. Add the onions, jalapeño peppers, and the beans. Mix to combine.

Add the egg mixture and the avocado mixture into the grated potatoes. Gingerly toss to combine.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, bring the oil to 375˚ F.

Add the potato/avocado mixture 1⁄4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of salsa.


Yield:  14-18 latkes

Recipes: Side Dishes, Potatoes, Latkes, Mexican, Parve, Kosher

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