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Guacamole Latkes (P)
Source:; Recipe by Susie Fishbein
Yield: 14 to 18 latkes

2 pounds Yukon Gold potatoes, unpeeled
2 large eggs
2 tsp. sea salt
3 avocados, peeled, pit removed
1/2 large red onion, minced
2 small jalapeno peppers, seeded, and finely chopped
1 cups canned black beans, drained and rinsed
Peanut oil

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

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

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

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

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375°F.

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.

Serve with a dollop of salsa.

Posted by Aliza Fischman

Nutritional Info Per Serving: N/A