Latkes at Thanksgiving
As you’ve probably heard, the celebration of Chanukah overlaps with Thanksgiving this year. This rare occurrence is super exciting for me, as it means I get to combine two of my favorite food holidays into one delicious meal! Alongside our heritage turkey this year, my family plans on serving up latkes, with both cranberry AND apple sauce!
If you’re not a fan of the classic potato latke, feel free to experiment with other varieties of potatoes, sweet potatoes, or even zucchini. All are wonderfully tasty, and my favorite is actually a combination of russet and sweet potatoes.
While my kitchen doesn’t usually see much frying, there are a few occasions during the year when the traditional (if not so healthy) way of doing things prevails. If I’m going to make latkes, I’m going to fry them – after all, the holiday is all about the celebration of oil!
Enjoy, and a very happy Thanksgivukkah to you!
If you have a food processor, now would be a great time to use it! I don’t have one, so I used a stand-up cheese grater. Either works fine, though some people prefer the texture of one over the other.
- 2 Large Organic Potatoes, any combination of Russet, Yukon Gold or Sweet
- 1 Medium Organic Sweet Yellow Onion
- (Alternative to potatoes: 2 cup shredded organic zucchini with 1/4 cup onion)
- 2 Pasture-Raised Eggs
- 2 Tbsp Organic Flour
- 1 tsp Salt
- Olive Oil and Organic Ghee (for the pan, amounts will vary)
- Using a vegetable brush, scrub your potatoes under running water to remove any dirt. Pat dry.
- Shred the onion, or use a knife to finely mince it. Set aside.
- Shred the potatoes/zucchini and put in a large bowl (you’ll be using it for mixing, too).
- Using your hands, squeeze out as much water as you can from the potatoes/zucchini. Discard the liquid.
- In a small bowl, beat the eggs. Add eggs to the mixture in the large bowl.
- Also add the flour and salt to the large bowl. Use your hands to combine.
- In a large frying pan (cast iron works great, if you have it), heat about 1/4” oil and 2-4 tablespoons ghee over medium-high heat. You’ll know it’s hot when water sprinkled on it sizzles.
- When oil is hot, scoop small handfuls or spoonfuls of potato mixture into the oil, and flatten them with your spatula.
- Cook on the first side until golden brown, about 3-5 minutes. Then turn over and cook the other side until brown and cooked through.
- As you keep cooking, add more oil if needed. But wait for it to heat up before adding latke mixture.
- Let drain on paper towels for about a minute, and serve immediately. The latkes will get soggy if they sit too long!
Lindsay is a Certified Holistic Health Coach, and also has a MA in Counseling Psychology. She helps people to regain lost energy, conquer their cravings, and live life to the fullest! The product of a health nut mother and a foodie father, Lindsay considers herself a healthy foodie. She is a big fan of both cooking and eating delicious food, usually with produce that comes from her weekly produce delivery box. Many of her recipes can be found on her blog: www.zwickspicks.blogspot.com