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Latkes De Plátano + Salsa De Ajo (Plaintain Latkes + Garlic Sauce)

 

I love the look on people’s faces when I say “South American Jew” It’s like a mix of confusion and sometimes – intrigue. Most times? Pure confusion.

Shouldn’t you be Roman Catholic?

Huh?

Yes, it is possible that people from all around the world can be of different faiths. Including Italians, Indians, Ethiopians, Asians. Etc. If I’m your first “interesting” Jew…well, then, it’s nice to meet you! My mother’s side of the family is from Colombia, South America and my father’s side – Argentina. I mainly grew up surrounded by the Colombian & Jewish cultures, and I am proud of both.

While in school I always struggled by not being “Latin” enough ( My fair skin, my mixed accent, and my maiden name) or not being “Jewish” enough (not fully keeping kosher, not observing every law, and then ironically – looking “Spanish”?)

Over the years, I became more and more comfortable in my responses and prouder than ever. I know my daughter will get to learn Spanish from an early age, dance Salsa in the kitchen, all while making latkes and playing the dreidel. This year, my birthday is during Chanukah (in Hebrew) Hanukkah (English) and that just means one more reason to celebrate!

I hope I do dance salsa with my daughter in the kitchen, play the dreidel and make more of these delicious latkes. They are a nod to my South American background and use a non traditional ingredient: Green plantains. For Chanukah – or any time of year, these are a tad sweet, crunchy and delicious when dipped in a garlicky sauce.

Latkes De Plátano + Salsa De Ajo (Plaintain Latkes + Garlic Sauce)
Makes approx 12 latkes

Salsa De Ajo:

  • 2 Tbsp garlic, minced
  • 1 Tbsp cilantro, chopped (I also added fresh dill because I had it on hand and it was surprisingly good )
  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • Salt & pepper to taste
Mix all together well in a bowl and allow to sit while you make the latkes.

Latkes:

INGREDIENTS

  • 1 Green Plantain, shredded *To peel the plantain, cut a slit down the entire side -shown in the picture above. If it is not very ripe, and difficult to peel this way, you can drop them in boiling water for a few seconds and that should help.
  • 1 small onion, shredded
  • 1 small russet potato, shredded (can omit and double the plantain)
  • 1 egg, beaten
  • 2 Tbsp red or green pepper, shredded
  • Salt, pepper & enough vegetable oil to pan fry. *Start with less than you think. If the latkes are thin, they will crisp up in a small amount of oil and you will get the result without making them soggy.
DIRECTIONS
  1. While your garlic sauce is sitting, mix all latke ingredients in a bowl and mix well. On a very low flame, heat a frying pan with vegetable oil (start with a low, even layer across the entire pan)
  2. Next, wring out the latke mixture in a kitchen towel, a little bit at a time to remove excess liquid. *this step makes them crispier and they come out better, but they will still be delicious if you skip this step. Just make sure they are thinner, and smaller, so they cook faster.
  3. Make small little mounds into the hot oil (raise the heat to medium) and cook until golden brown on one side. (picture above)
  4. Blot on a paper towel to absorb excess oil.


6 Comments

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Comments

  1. Zori Yael says

    December 5, 2014 at 12:44 am

    Wow Mamush!!!!! What a brilliant idea!!!

    Reply
  2. Alexandra says

    March 2, 2016 at 10:12 pm

    This one! Looks delicious and speaks to my Jewish Latin soul! Hope to try it soon!

    Reply
    • Sandy Leibowitz says

      March 2, 2016 at 10:20 pm

      another “Jewlombian” 🙂 These are close to my heart and I am very proud of how they came out! They are not just for Chanukah!

      Reply
  3. Sandra Balaban says

    November 24, 2018 at 10:49 pm

    gracias!!!tengo varios pes de banana em casa e tus recetas son muy buenas

    Reply
    • Sandy Leibowitz says

      November 26, 2018 at 10:50 pm

      Gracias! Espero que te gusten!! 🙂

      Reply

Trackbacks

  1. 100 Hanukkah Recipes for a Fun and Delicious Festival of Lights – Two Warm Challahs says:
    December 2, 2016 at 1:45 pm

    […] Plantain Latkes and Garlic Sauce by The Kosher Tomato […]

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Sandy Leibowitz

Hi! I'm Sandy. After graduating The Culinary Institute of America, I cooked my way through various NYC restaurants for 10+ years. Now I want to share everything I've learned with you and teach you the skills you need for confidence in the kitchen! Read More…

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