Jalapeño Latkes with Avocado Cream Sauce

• Produce

  • 1 Avocado, large
  • 3/4 cup Coriander
  • 1 clove Garlic
  • 1 Lime, juice from
  • 1/2 cup Onion
  • 3 cups Russet potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Black pepper, freshly-cracked
  • 1/2 tsp Kosher salt
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1 tbsp Milk
  • 3/4 cup Sour cream

• Other

  • 2 Jalapeños, deseeded and minced

Found on joyofkosher.com

Description

Directions

• 1. 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. 2. To make latkes, shred potatoes with a hand grater or food processor.  3. 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.  4. 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.  5. 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