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.
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Ingredients
- Salsa De Ajo:
- 2 Tbsp garlic, minced
- 1 Tbsp cilantro, chopped (you can add other herbs too, like oregano)
- 1/2 cup white vinegar
- 1/4 cup olive oil
- 1 teaspoon Kosher Salt (& pepper to taste)
- Mix all together well in a bowl and allow to sit while you make the latkes.
- Latkes
- 1 Green Plantain, shredded
- 1 small onion, shredded
- Approx ¼ cup avocado oil/vegetable oil/olive oil
Instructions
- Make garlic sauce and allow to sit while you make the latkes.
- Peel the plantain by cutting a slit down the entire side, and pry the skin away. If it is not coming off easily or cleanly, you can drop them in boiling water for a few seconds and that should help to release the skin.
- Shred the plantain and onion and mix well. It should feel a bit starchy. Do not wring out!
- On a very low flame, heat a frying pan with oil. Once you see ripples in the oil, grab the mixture and press it together a bit and make small little mounds into the hot oil. Press down into the middle of it with a spatula, and it should stick together. Allow them to cook until you see the edges becoming golden brown. Flip over and cook on the other side for approximately 2 minutes.
- Blot on a paper towel to absorb excess oil and season immediately with Kosher salt. Serve with the garlic sauce (mixed well) and drizzled on top, or on the side for dipping!
Wow Mamush!!!!! What a brilliant idea!!!
This one! Looks delicious and speaks to my Jewish Latin soul! Hope to try it soon!
another “Jewlombian” 🙂 These are close to my heart and I am very proud of how they came out! They are not just for Chanukah!
gracias!!!tengo varios pes de banana em casa e tus recetas son muy buenas
Gracias! Espero que te gusten!! 🙂