Description
By Susie Fishbein for Manischewitz

Ingredients

• 2 pounds Yukon gold potatoes, unpeeled
  
• 2 large eggs
  
• 2 teaspoons sea salt
  
• 3 avocados, peeled with pit removed
  
• 1/2 large red onion, minced
  
• 2 small jalapeno peppers, seeded and finely chopped
  
• 1 1/2 cups canned black beans, drained and rinsed
  
• Peanut oil
  
• Manischewitz Mild Thick & Chunky Salsa

Preparation
1. Grate potatoes; place in large bowl.

2. In a small bowl, whisk eggs, then add salt.

3. In a medium bowl, mash avocado with a fork. Add onions, peppers and beans. Mix to combine.

4. Add egg mixture and avocado mixture to potatoes. Gingerly toss to combine.

5. In a large skillet, heat oil until very hot but not smoking. If using a thermometer, bring oil to 375°F.

6. Add potato mixture to oil 1/4 cup at a time. Fry until golden; flip and fry until golden on other side. Drain on paper towels. Repeat until all potatoes are used.

7. Serve with salsa.

Nutrition
no information available

Serves
Yields: 14 to 18 latkes

Variations
no information available