Everybody’s making a big deal about Chanukah and Thanksgiving intersecting this year. Which I suppose it is, given that the last time it happened was in 1888. Be that as it may, I will not be stuffing my turkey with latkes, nor any other recipe mash-ups.
Mash-up. Like potatoes. Get it?
If you’re bored with the standard potato latkes served during Chanukah, these four recipes should give you some fun and delicious alternatives. And don’t forget to follow my advice from last year. You can get the recipe for standard latkes there.
- Prep Time : 20 min
- Cook Time : 25 min
- Ready Time : 45 min
Servings
Ingredients
- 200 grams sweet potato shredded
- 200 grams turnip shredded
- 200 grams beets shredded
- 3 large eggs
- 4 grams potato starch
- canola or vegetable oil for frying
- salt and pepper
Directions
- In the first bowl, combine sweet potato, turnip and eggs.
- In the second bowl, add beets, sprinkle potato starch and mix to coat the beets. Season to taste.
- For each latke, take one tablespoon from each bowl and mix gently by hand to form a single latke.
- Fry in vegetable oil on medium high heat until both sides are evenly browned, about six minutes per side.
Servings Per Recipe: 4 servings
Amount Per Serving
Calories: 274
- Total Fat: 17.6g
- Cholesterol: 140mg
- Sodium: 143mg
- Total Carbs: 23.4g
- Dietary Fiber: 3.6g
- Protein: 7.0g
- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
Servings
Ingredients
- 300 1451s shredded
- 200 1451s shredded
- 3 large
- 2 1467s
- 2 743s
Directions
- Combine grated sweet potato and apples in a bowl.
- Sprinkle curry powder over mixture and mix to combine.
- Add eggs and potato starch. Stir to combine.
- Test fry and adjust seasoning.
- Fry in vegetable oil over medium high heat. Brown on both sides.
Servings Per Recipe: 4 servings
Amount Per Serving
Calories: 400
- Total Fat: 31.2g
- Cholesterol: 140mg
- Sodium: 81mg
- Total Carbs: 25.6g
- Dietary Fiber: 4g
- Protein: 6.4g
- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
Servings
Ingredients
- 150 grams coarse ground cornmeal
- 200 mililiters liquid from canned corn
- 100 grams onion grated
- 200 grams corn kernels canned
- 400 black beans
- 3 large eggs
- 3 teaspoons cornstarch
- 1/2 teaspoon cumin
- 30 grams cilantro
- salt and pepper
- 1 liter vegetable oil
Directions
- In a small saucepan, bring the corn liquid to a boil. Remove from fire.
- Add cornmeal to the water and mix. Let it stand until water is absorbed.
- Mix cornmeal, onion, black beans, corn and cumin.
- Add eggs and cornstarch. Mix thoroughly. The batter will be very loose.
- Chop cilantro and add to batter.
- Fry on low heat until golden brown on both sides.
Servings Per Recipe: 4 servings
Amount Per Serving
Calories: 847
- Total Fat: 34.1g
- Cholesterol: 140mg
- Sodium: 76mg
- Total Carbs: 109.3g
- Dietary Fiber: 19.9g
- Protein: 31.2g
Okay, okay, here’s my one and only compromise to the intersecting holidays. But only because it is coincidental.
- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
Servings
Ingredients
- 325 grams pumpkin small shred
- 2 large eggs
- 2 tablespoons pumpkin pie spice
- 2 tablespoons potato starch
- 2 tablespoons dark brown sugar
- salt and pepper to taste
- canola or vegetable oil
Directions
- Combine all of the ingredients and mix thoroughly.
- Fry in medium high heat until browned on both sides.
Servings Per Recipe: 4 servings
Amount Per Serving
Calories: 273
- Total Fat: 23.2g
- Cholesterol: 93mg
- Sodium: 41mg
- Total Carbs: 14g
- Dietary Fiber: 2.5g
- Protein: 4.1g