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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This recipe was featured on our Instagram Stories for Chanukah 2019 #beyondthelatke. Check-in daily to see all the fun takeovers we have planned!
1 green plantain, shredded
1 small onion, shredded
approximately 1/4 cup avocado oil/vegetable oil/Gefen Olive Oil
2 tablespoons garlic, minced or 6 cubes Gefen Frozen Garlic
1 tablespoon cilantro, chopped (you can add other herbs too, like oregano)
1/2 cup white vinegar
1/4 cup Gefen Olive Oil
1 teaspoon Haddar Kosher Salt
pepper, to taste
Mix sauce ingredients together well in a bowl 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. It should just coat the bottom of the pan (you don’t need too much) 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 two 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!
Recipe originally seen on Plantains and Challah
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