This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission.
“’We’re all about integrating our traditions and customs,’ says Stacey Viera as she helps her son, 3-year-old Myer, spoon flour into a mixing bowl for plantain latkes, a Latin twist on the Chanukah staple. ‘Having that influence from both sides of the family has enriched the flavors we have in our home.’ Viera’s grandmother, Tillie Singer, or Big Mama, supervises from her perch at the kitchen table. ‘You should never break an egg right into what you’re cooking,’ Big Mama reminds her. Then she quips, ‘I don’t ever recall making (latkes) with plantains.'” From “Putting the Melting Pot on the Holiday Table.”
- 3 large green plantains, peeled and shredded with a food processor
- ½ cup all-purpose flour
- 1 egg
- Fine sea salt
- Vegetable oil for deep-frying
- Mix shredded plantains, flour, egg and 1 teaspoon salt together in a large bowl. Form into 8 patties about 4 inches in diameter. The patties will be loose but should be sticky enough to stay together.
- Heat 2 inches of oil in your pot or deep-fryer until a deep-fry thermometer reads 350 degrees. Deep-fry the latkes in batches for 8 to 10 minutes, flipping once halfway, or until the latkes are golden brown on each side. Drain on paper towels. Repeat until all latkes are done. Sprinkle with sea salt and serve with mayochup, a mixture of mayonnaise and ketchup.