This is inspired by the super delicious move of dipping french fries in a chocolate shake. Latkes are fried potato pancakes, traditionally eaten on Hanukkah, and just like fries, they’re awesome in a chocolate shake.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 pints chocolate oat milk ice cream (such as Oatly)
- 1 cup (240 grams) coconut milk
- 1 teaspoon almond extract (or a splash of amaretto)
- Chocolate syrup
- Unsweetened coconut flakes, toasted
- Rainbow non-pareils
- Latkes, recipe follows
- 2 egg whites
- 3 cups (10 ounces/290 grams) frozen shredded potato (hash browns), thawed
- 1/2 teaspoon Kosher salt
- Black pepper
- Neutral oil for frying
- Flaky salt
Instructions
- Add ice cream, coconut milk, and almond extract (or amaretto) to a blender and puree until smooth and creamy. Pour into glasses and finish with a drizzle of chocolate syrup, toasted coconut, and rainbow non-pareils.
- To serve, skewer 3 latkes, stack them in each milkshake and serve with a straw for sipping and latkes for dunking into shake.
- In a medium mixing bowl, whisk the egg whites until they are a little frothy. Add the potato, salt, and pepper and thoroughly mix with a rubber spatula.
- Heat a nonstick skillet over medium heat and add enough oil to coat the bottom of the pan. Place heaping tablespoon-sized blobs of the potato mixture into the oil and fry for 4 to 6 minutes or until the edges begin to darken and they release easily. Flip and fry for an additional 4 to 6 minutes or until golden and crispy. Remove to a rack and sprinkle with flaky salt.