Unlike last year, we didn't attempt to make latkes every night of Chanukah; however, we have made them three nights out of four.
We made traditional latkes for the first night. We don't have any pictures of them, but here's the recipe we used if you'd like to make them:
- Put the lentils, onions, cumin, paprika, pepper, and salt in a food processor and run until you have a chunky paste.
- Put 1 1/2 tablespoons of olive oil in a frying pan and add the garlic. Cook on medium until garlic is crunchy and golden brown.
- Add the can of black beans, including the liquid from the can.
- Add the blended lentils mixture and stir until most of the lentils are incorporated.
- Use a potato masher to mash the black beans and finish mixing in the lentil mixture. You should end up with a fairly thick, chunky filling.
- If it's too runny, simply cook until enough liquid has been cooked off.
Warm your tortillas, place a generous portion of lentil taco filling in the center, and then top with your favorite cheese (we used cheddar), lettuce, diced tomatoes, salsa, or whatever else you'd normally put on your taco.
I got inspiration for the Mexican style latkes from the blog What Jew Wanna Eat. Check it out for some yummy food.
I used my basic potato latke recipe from above, added 1/2 cup of corn and 1 1/2 teaspoons of ground chipotle chile. Fry them up in the usual latke frying manner.
Finally, the recipe for the avocado crema came directly from the What Jew Wanna Eat website. Go here for the recipe. We used the crema to top of our latkes.
These were yummy! We rewarmed the leftovers for breakfast the next day and put them on our egg sandwich. They added a nice crunchy layer to the sandwich.