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jalapeno latkes

Golden Crispy Jalapeño Latkes with avocado sour cream

  • Author: Jess Pryles


Units Scale

2 x large russet potatoes (about 1.5 – 2lb total)
1 x onion
3 x jalapeno peppers
2 x teaspoons kosher salt
1 x teaspoons ground pepper
1 x egg
2 x tablespoon matzo meal or breadcrumbs
12 cups vegetable or canola oil
1 x ripe avocado
1 x cup sour cream


  1. Peel the potatoes and then grate on a large box grater. Place the grated potatoes into a kitchen towel to form a bundle or potato ricer, and squeeze to extract as much moisture as possible. Dry potatoes will get you crispier latkes. Place the dried potato shreds in a large bowl.
  2. Peel the onion, grate and then also repeat the same moisture-removal as with the potato, then add to the bowl.
  3. Slice the jalapeno peppers into thin rounds (between ⅛ and 1/16th of an inch), discarding the stems. Add the peppers to the bowl.
  4. Add the salt, pepper, egg and breadcrumbs to the bowl, and stir to combine the ingredients well.
  5. Place a large skillet over high heat, and add the oil. When the oil reaches 350f, drop in spoonfuls of the mixture, about 2 tablespoons at a time, but do not overcrowd the pan. You will need to cook the latkes in batches. Cook for 2-3 minutes until deep golden brown, then flip and cook the latkes on the other side for a further 2-3 minutes.
  6. Remove the latkes from the pan using a fish spatula or flipper, and place onto paper towel to drain. Repeat until all latkes have been cooked. Allow the latkes to cool 2-3 minutes before serving.
  7. Combine the avocado and sour cream in a blender, and blitz until smooth and creamy, about 1 minute.
  8. Serve the hot latkes immediately with the cool avocado cream.