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November 18th, 2013 Susie Fishbein

Susie Fishbein, the author of more than 6 cookbooks, leaves no stone unturned in her creative quest to make food new and exciting. So, of course, I was not surprised when she sent me a recipe for Guacamole Latkes. Not surprised but perhaps just a touch skeptical. Of course, I have had guacamole in the past and have enjoyed it thoroughly. But in a latke? Hmmmm. I should have had more faith in this doyenne of modern Jewish cooking. After preparing the latkes for the photograph you see here, I tasted one and it was absolutely delicious.  Susie never fails to surprise and delight with her creative twists on old favorites.

Be sure you buy ripe avocadoes for this delectable latke.  When buying it, squeeze the flesh just a bit – it should easily yield to some pressure. If you can only purchase under-ripe avocadoes, buy them a few days ahead and keep them at room temperature until they ripen. To hasten the ripening process, place one or two avocados in a paper bag along with a banana, apple or tomato. Close the bag tightly. These fruits emit a gas which helps the avocado ripen, and you’ll be ready to make these delicious latkes in a day or two.

http://www.amazon.com/Susie-Fishbein/e/B001K8FHA4

Guacamole Latkes Parve

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 Ingredients

2 pounds Yukon Gold potatoes, unpeeled

2 large eggs

2 teaspoons sea salt

3 avocados, peeled, pitted

1⁄2 large red onion, minced

2 small jalapeno peppers, seeded, finely chopped

11⁄2 cups canned black beans, rinsed and drained

peanut oil

store-bought salsa

 Directions

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

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

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

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

5. 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.

6. 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.

7. Serve with a dollop of salsa.

Yield: 14-18 latkes