2 x large russet potatoes (about 1.5 – 2lb total)
1 x onion
3 x jalapeno peppers
2 x teaspoons kosher salt
1 x teaspoons ground pepper
1 x egg
2 x tablespoon matzo meal or breadcrumbs
1–2 cups vegetable or canola oil
1 x ripe avocado
1 x cup sour cream
- Peel the potatoes and then grate on a large box grater. Place the grated potatoes into a kitchen towel to form a bundle or potato ricer, and squeeze to extract as much moisture as possible. Dry potatoes will get you crispier latkes. Place the dried potato shreds in a large bowl.
- Peel the onion, grate and then also repeat the same moisture-removal as with the potato, then add to the bowl.
- Slice the jalapeno peppers into thin rounds (between ⅛ and 1/16th of an inch), discarding the stems. Add the peppers to the bowl.
- Add the salt, pepper, egg and breadcrumbs to the bowl, and stir to combine the ingredients well.
- Place a large skillet over high heat, and add the oil. When the oil reaches 350f, drop in spoonfuls of the mixture, about 2 tablespoons at a time, but do not overcrowd the pan. You will need to cook the latkes in batches. Cook for 2-3 minutes until deep golden brown, then flip and cook the latkes on the other side for a further 2-3 minutes.
- Remove the latkes from the pan using a fish spatula or flipper, and place onto paper towel to drain. Repeat until all latkes have been cooked. Allow the latkes to cool 2-3 minutes before serving.
- Combine the avocado and sour cream in a blender, and blitz until smooth and creamy, about 1 minute.
- Serve the hot latkes immediately with the cool avocado cream.