Enter Latke Nachos!
Replace the tortilla chips with thin and crispy latkes and you've got yourself a dish that will be the star of your Chanukah party.
These nachos start with a base of freshly fried latkes and then are topped with cheese sauce, ground "beef", pico de gallo, guacamole, black beans, sour cream, green onions, and jalapeños.
Just place a platter of the latkes with bowls of all of these delicious toppings around it on your Chanukah party buffet and your guests will have a blast customizing their own latke nachos.
There are a lot of components but most of them can be done in advance so don't be intimidated by the long prep list.
Pico de Gallo
2 large potatoes peeled
1 small onion peeled
1 tsp salt
1/2 tsp pepper
1/2 cup canola oil for frying
In a food processor with the medium grating blade, shred the potatoes and onion. Alternatively you can use the medium grate side of a box grater.
Place on a towel and bring the corners together and twist the towel over the sink and wring out as much moisture as you can this will give you the crispiest latke.
In a large bowl whisk together the eggs, salt, and pepper. Add the drained potato onion mixture in bowl and stir to combine.
Heat a large frying pan over medium heat and pour in the oil allow the oil to fully heat up so the latkes properly crisp and don’t get soggy this will take about 3 minutes. You can test if your oil is hot by placing a wooden spoon in the oil if bubbles form about the spoon then you're good to go.
Place the latke batter into the hot oil by the tablespoon leaving space in between. Use the back of the spoon to flatten them out. Cook for about 2 minutes until golden brown then using a flat spatula, carefully flip the latkes and cook for another minute and a half side until golden and crisp. Place on a paper towel lined plate. Transfer to a sheet pan and keep in a warm oven until ready to use.
Be sure to wring out the potatoes and onions really well to remove as much liquid as possible so you will the crispiest latkes
Use the back of the spoon to flatten out the latke batter
Perfectly golden brown
1 tsp oil
10 oz. button mushrooms
1 tsp cumin
1/2 tsp smoked paprika
pinch of salt
1/3 cup water
Finely chop the mushrooms, alternatively quarter the mushrooms and place in a food processor fitted with the standard blade and pulse until the mushrooms are finely chopped. Heat the oil in a large pan, add the mushrooms, spices, and cook for 8 minutes. Add the water and stir to pick up any bits that are stuck to the bottom of the pan. Cook until all the water is evaporated. Keep covered until ready to use. Can be made up to 5 days in advance and kept in the fridge, reheat before using.
Chop the mushrooms by hand or in a food processor
Brown the mushrooms and toast the spices before adding the water
While you are pouring in the water use your spoon to scrape up any bits that have gotten stuck to the bottom of the pan that's where all the flavor is
1 Tbs butter
1 Tbs flour
3/4 cup milk
1 cup shredded cheddar or Monterey jack
1/4 tsp salt
pinch of pepper
Heat a small saucepan over medium heat melt the butter and then add the flour toast for 2 minutes and then whisk in the milk. Let the milk come to a simmer and add the cheese, salt and pepper and stir to melt and combine. When the cheese has melted shut the heat off and keep covered until ready to use. Can be made up to 3 days in advance keep in the fridge and reheat with a splash of milk over a low flame when ready to use.
Make sure to whisk while adding the milk to the butter and flour mixture (roux) so there won't be any clumps in the cheese sauce
Gradually add the cheese and keep stirring to get a perfect velvety smooth cheese sauce
1 avocado - mashed
1 clove garlic - minced
1/2 tsp salt
1 tsp lemon or lime juice
Mix all the ingredients together until combined and keep covered in the fridge until ready to use. Can be made 2 days in advance.
Pico de Gallo
1 large tomato, diced
1/2 small onion, minced
3 Tbs chopped cilantro
2 tsp lemon or lime juice
1/2 tsp salt
Mix all the ingredients together and keep covered in the fridge until ready to use. Can be made 2 days in advance
1 can black beans drained and rinsed
2 scallions, sliced
1 jalapeño, sliced
6 oz. sour cream
To assemble: Arrange the crisp latkes on the serving platter. Sprinkle with ground mushrooms, drizzle with the cheese sauce and add scoops of guacamole, pico de gallo. Sprinkle the black beans, sliced jalapeño, and sliced scallions over the top and finish it off with a few dollops of sour cream.
For individual portions place 2 latkes on a plate and top with all of the delicious toppings.