Mexican Chocolate Latkes Recipe

Photos: What Jew Wanna Eat
http://whatjewwannaeat.com/

I look forward to Hanukkah latkes all year long. My friends and I always throw a build-your-own latkes party with toppings ranging from avocados to chocolate chips. With fried potato as your base, you just can't go wrong! This version, inspired by my Austin, Texas, home, is a little sweet, with a hint of spice. I suggest making extra cinnamon whipped cream to dollop on your hot chocolate, or just to eat with a spoon.

Mexican Chocolate Latkes with Cinnamon Whipped Cream

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Makes: 6-8 latkes

Latke Ingredients

2 cups (2/3 pound) russet potatoes, washed and peeled
2 eggs
2 tablespoons flour
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup cocoa powder
1/2 cup powdered sugar
1/8 teaspoon cayenne

Whipped Cream Ingredients

1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon cinnamon

Directions

To make whipped cream, beat cream until medium peaks form using a hand mixer. Add in powdered sugar and cinnamon and beat just until stiff peaks. Refrigerate until ready to use.

Shred potatoes using a food processor or hand grater.

Wring out as much moisture as possible using cheesecloth or paper towels and place in a large bowl. Then add in eggs, flour, brown sugar, and salt. Stir until combined.

In a separate medium bowl, mix together cocoa powder, powdered sugar, and cayenne. Have a small strainer ready. Set aside paper towels over a cooling rack.

Heat up a layer of oil in a large sauté pan over medium heat. You know the oil is ready if a small bit of latke batter sizzles when placed in oil. Scoop 2-tablespoon dollops of the latke mixture into oil and flatten slightly and fry until golden brown, about 2-3 minutes. Flip and fry on the other side. Drain on towels and immediately sprinkle with cocoa mixture.​

Serve immediately with cinnamon whipped cream!

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