Plantain Latkes with Avocado Crema
Don’t say I didn’t warn you, but get those stretchy pants on, because latkes and more latkes are coming! And to continue our latke making marathon, today’s newest arrival is an ode to some of my favorite Latin flavors; crisp plantain latkes with avocado crema.
With inspiration from my favorite salty snack, plantain chips or the more familiar tostones, plantains fry up beautifully. Of course, make sure you get the unripe green plantains and the firmer the better. The darker they get, the plantain will be too soft and sweet, though sweet fried plantains are a whole other treat of their own.
Can you grate plantains?? Yes, yes you can. If you have a food processor, it makes it even easier. But word of warning, plantains get a bit on the sticky side. Like potato latkes, you can still squeeze the water out,but just be prepared for the plantain mixture to be a bit sticky. So when you are in the midst of frying, make sure to oil the back of a spoon or small spatula to gently press down the latke. This will ensure the mixture doesn’t stick to the spoon, and will make it a bit flatter and therefore, crispier!
To see the full recipe for these plantain latkes, head on over to The Nosher!
Happy Hanukkah and happy frying!
Girl, you’re latke game is crazy strong!! The flavor combinations you came up with are downright genius! This shiksa has no reason to wait until next Hanukkah to try these out. Yummmmm!!!
I finally made this recipe and I loved it! The avocado crema put it right over the top. Thank you so much:)
A group of friends is getting together to make and eat 5 of your latke variations. I am going to make the plaintain latkes. The recipe posted at MyJewishLearning doesn’t have the number of servings or how many latkes it makes. It looks like they are very small based on the amount of batter you suggest using. If I want 12 medium size latkes would I make a double recipe? Thanks.
Hi Amy! The latkes are not “too small”, but are not large. The recipe makes about 10-12 medium (a bit smaller than the palm of my hand). I wouldn’t double the recipe, per se, since that would make a lot of mixture, but you could add another green plantain to “stretch it out”.