Plantain Latkes with Lime Crema
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
24 latkes
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Calories
115 kcal
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Cuisine
South American, Fusion, Israeli, Colombian, Eastern European
Plantain Latkes with Lime Crema
Description
This recipe grates unripe to slightly ripe plantains along with onion, then strains and dries the mixture to remove excess moisture. Mixed with eggs, cassava flour (or matza meal), baking powder, salt, and pepper, the batter is dropped by spoonfuls into hot oil and fried until the latkes develop a crisp golden surface on both sides. The frying process creates textural contrast between the crunchy edges and the soft, slightly sweet interior from the plantains.
The accompanying lime crema is made by combining sour cream with fresh lime zest and juice, providing a refreshing and tangy sauce that complements the latkes' richness. This pairing introduces a subtle Latin flavor profile from the lime, cutting through the fried notes and adding brightness.
These latkes are suitable as appetizers, snacks, or side dishes and highlight plantains in a fried preparation different from traditional potato latkes.
Ingredients
- 2 egg
- 4-5 plantains peeled, green-yellow
- 1 onion peeled, large
- 4 tablespoons cassava flour or matza meal
- 1½ teaspoons baking powder
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup coconut oil melted, or vegetable oil
Lime crema:
- 1 cup sour cream
- 1 lime zest and juice of
Instructions
- Grate the 6 plantains and the onion in a food processor, or on the largest holes in a grater.
- Strain the liquid in a large strainer, and pat with paper towels until fully dried.
- In a medium bowl, whisk all the eggs together. Add the grated plantain mixture and onions. Stir with a spatula until fully combined.
- Add flour (or matza meal), baking powder, salt, and pepper.
- Heat about 1 inch of oil in a large pan set to medium heat. Drop about 1 tablespoon of mixture onto the pan to form each plantain latke. Use a spatula to gently press the latke down on the skillet. Fry latkes in oil on one side until they start to crisp around the edges, about 2-3 minutes. Turn over to the other side, and cook for an additional 2 minutes until they are golden brown and crispy on both sides. Transfer onto a paper-towel lined plate until all plantain latkes have been fried.
Make Lime Crema:
- In a small bowl, mix together sour cream and the zest and juice of 1 lime, my favorite Latin flavors!
- Serve plantain latkes with Lime Crema, Colombian aji or pico de gallo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24latkes
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 181mg | 8% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 31mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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