Guacamole Latkes with Apple Salsa
- 2 pounds Yukon Gold potatoes (unpeeled)
- 2 large eggs
- 2 tsp sea salt
- 3 avocados (peeled, pit removed)
- ½ large red onion (minced)
- 2 small jalapeno peppers (seeded and finely chopped)
- 1 ½ cans black beans (drained and rinsed)
- peanut oil
- salsa
Apple Salsa
- 2 Fuji apples (peeled, cored and diced)
- 1 Granny Smith apple (peeled, cored and diced)
- ½ cup cilantro (very coarsely chopped)
- 3 tblsp honey
- 2 tblsp fresh lime juice
- ½ tsp ground cinnamon
Latkes
- 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 red 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, bring the oil to 375 degrees F.
- Add the potato/avocado mixture ¼ cup at 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.
Apple Salsa
- Place all ingredients in a food processor.
- Using the on/off pulse mode, chop finely but do not puree.
- Transfer salsa to a bowl.
- Season with salt and pepper.