Plantain Latkes with Lime Crema

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A stack of plantain latkes on a plate with a sauce on top.

Plantain latkes with lime crema offer a Latin food twist on a traditional Jewish Hanukkah recipe. Made gluten free and AIP-friendly, latkes de plátano would delight any brunch or Hanukkah dinner!

Course Appetizer, Breakfast, brunch

Cuisine Ashkenazi, Colombian, Eastern European, Fusion, Jewish, Latin American

Keyword AIP friendly, Chanukah, dairy free option, gluten-free, Hanukkah, latkes, low fodmap, onions, plantains, platanos, vegan option

Prep Time 20

Cook Time 20

Total Time 40

Servings latkes

Calories 115kcal

Author Ksenia Prints

Equipment

Ingredients

2 eggs
4-5 green-yellow plantains peeled
1 large onion peeled
4 tablespoons cassava flour or matza meal
1½ teaspoons baking powder
1 ½ teaspoon salt
½ teaspoon pepper
½ cup melted coconut oil 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