CHOCOLATE-COCONUT SHAKE WITH LATKE STACK

Steps:

• 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.