Jalapeño Latkes with Avocado Cream Sauce

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jalapeno avocado latke

This recipe for Jalapeño Latkes with Avocado Cream Sauce is spicy and savory and oh so addictive.  It is the perfect Mexican-inspired alternative to traditional latkes on Chanukah.

  • Duration
  • Cook Time
  • Prep Time
  • 12 pattiesServings



  • 3 cups (about 1 lb.) russet potatoes, washed and peeled
  • 1⁄2 cup onion, minced
  • 2 jalapeños, deseeded and minced
  • 1 clove garlic, minced
  • 1⁄4 cup cilantro, minced, plus more for garnish
  • 2 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground cumin
  • 1⁄2 cup oil

Avocado Cream Sauce:

  • 1 large avocado
  • 3⁄4 cup sour cream
  • 1⁄2 cup cilantro
  • 1⁄2 teaspoon kosher salt, or to taste
  • 1⁄4 teaspoon freshly cracked black pepper
  • Juice from 1 lime, plus more limes for garnish
  • 1-2 tablespoons milk


1. Make avocado cream sauce by combining all ingredients besides milk in a blender. Blend until smooth. Add milk to get desired consistency. Adjust salt if needed and set aside. 

2. To make latkes, shred potatoes with a hand grater or food processor. 

3. Wring out all the moisture with a strainer and paper towels, and then add in the onion, jalapeños, garlic, cilantro, eggs, flour, salt, and cumin, and combine. 

4. Heat canola oil in a large sauté pan. Set aside a rack over paper towels. Scoop two tablespoon dollops of the potato mixture, place in frying pan, flattening slightly, and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Drain on a rack. 

5. Serve latkes immediately with avocado cream sauce. Garnish with cilantro and limes.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now

Magazine Winter 2014