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Jalapeño Latkes with Avocado Cream Sauce

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