• Cooking Time: 20
• Servings: 5
• Preparation Time: 20
• Latkes:
• 3 cups peeled and shredded russet potatoes (using a food processer or grater)
• 2 tablespoons onion, diced
• 1 large jalapeno, diced
• 2 corn stocks, corn removed
• 1 clove garlic, minced
• 3 eggs
• 2 tablespoons flour (can use gluten free flour)
• 1 teaspoon salt
• Vegetable/ Grape Seed or Canola oil
• Avocado Cream Sauce:
• 1 large ripe avocado
• 1 tablespoon Greek yogurt or sour cream
• Milk
• 1 clove garlic, minced
• Salt and pepper to taste

1. To make latkes, after peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.
2. Mix potatoes, onion, jalapeño, corn, garlic, eggs, flour and salt together in a bowl.
3. Heat oil in a large pan over high heat until the oil is hot.
4. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other.
5. Place on paper towels to absorb any excess oil.
6. Serve hot with avocado cream and cilantro sour cream!
7. To make avocado cream, combine avocado and Greek yogurt, adding just enough milk to get the consistency you like (saucy).
8. Add in minced garlic and salt and pepper to taste.

Now that I live in Texas, I am pretty heavily influenced by tasty Texan foodie delights such as queso, brisket, breakfast tacos, and of course queso. Mmm queso. So when I thought about how to jazz up the traditional latke, I immediately thought Mexican. Besides my residence close to the border, my former roommate back in NYC is half Jewish and half Mexican and she turned out pretty amazing, so surely it could work for a latke! An idea was born. Though there is no queso in sight, there is not a chance these babies will last even one round of dreidel come Hanukkah time. Submitted by: "Amy Kritzer"