The Sylvia Center’s “Latke-Purria” by The Sylvia Center “Cooks for Health” Students from the Williamsburg Community Center in Brooklyn
Inspired by where we are and where we’re from, it’s a potato pancake that is a combina- tion of a traditional latke and the popular Puerto Rican stuffed fritters, alcapurria.
Latke: 5 very green platanos, peeled 1 lb taro root, peeled 1 lb yucca, peeled down to flesh 2 tsp salt 1 Tbsp + 1 tsp sazon (see recipe below) 1 Tbsp olive oil Filling: 1 large Spanish onion, small dice 2 peppers, red and green, small dice 1 16-oz can black beans, rinsed and drained 2 tsp sazon 1 tsp oregano Salt to taste 2 Tbsp capers or green olives, minced Sazon: 1 Tbsp coriander 1 Tbsp cumin 1 Tbsp achiote (annatto) 1 Tbsp garlic powder 1 Tbsp salt 2 tsp oregano 1 tsp ground pepper
Using the shredding blade on a food processor, shred platanos, taro, and yucca. The platanos bind the mix and should be crumbled and somewhat moist. Transfer starches to a bowl. Add the sazon and olive oil, folding to incorporate into the dough, working with the hands if needed. Leave some shredded yucca or taro visible so it will look like latke. Cover with plastic wrap and place in the fridge while you make the filling. This dough can be made up to 48 hours in advance as long as it is chilled and kept away from air. Rinse and dry the black beans. Crumble them either by hand or in a food processor being careful not to puree them! They should be dry and chunky. In a saute pan, add olive oil and sweat the onions until translucent. Add peppers and cook until tender. Add black beans, sazon, oregano, and garlic. Cook for about 2 mins and add the capers or olives. Remove from heat. To form latkes, take a heaping tablespoon of the dough and flatten into the palm of your hand, or on an oiled surface such as plastic wrap. Place a heaping teaspoon of the filling in the center and using your fingertips, roll the dough towards the center to cover filling. You may need to add some extra dough if you are struggling to connect the outside pieces. Once the filling is covered, flatten into a disc. Continue until dough is gone. Assembled latkes should sit in the fridge to firm up before pan frying. Sazon: Add all ingredients to a spice grinder or coffee grinder and pulse until a fine consistency appears.
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