Black Bean Potato Latkes – Mexican Style

Cooking Time: 2 hours


1 box potato knish mix
1 can black beans
5 cups of water
Vegetable oil for frying
1 jar salsa
1 cup sour cream


In a small soup pot, heat beans. Drain the liquid and set aside.

Prepare the Manischewitz® Mini Potato Knish Mix according to package directions. Add the cooked black beans to the potato knish batter and mix to combine. In a large frying pan, heat vegetable oil. Using your hands shape small patties and drop into the hot oil. Let the latkes fry until golden brown about 2-3 minutes. Remove Latkes from oil and drain on paper towels. Serve these Black Bean Potato Latkes - Mexican Style with some salsa and sour cream for dipping.

Print Recipe