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Mexican Chocolate Latkes with Cinnamon Whipped Cream and Wayfair Hanukkah!

Amy Kritzer
Mexican Chocolate Latkes with Cinnamon Whipped Cream is about as Jewish as apple pie!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Hanukkah


  • Mexican chocolate latkes:
  • 2 1/2 cups shredded 1 pound russet potatoes, washed and peeled
  • 1 egg
  • 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
  • Cinnamon whipped cream:
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon


  • 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.
  • To make latkes, shred potatoes using a food processor or hand grater into a bowl of water and let sit for 10 minutes. Then, drain water out through a sieve into another bowl. Let water sit to let starch build up. Carefully drain off water and reserve the milky white starch.
  • Wring out as much moisture as possible using cheesecloth or paper towels and place in a large bowl. Then add in eggs, reserved starch, 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 1/4 inch 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 sprinkle with cocoa mixture.
  • Serve immediately with cinnamon whipped cream!
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