This year, for the first time in any of our lifetimes, Thanksgiving and the first night of Channukah occur on the same day, making Thursday, November 28, 2013 . . . Thanksgivukkah! According to our sources, this won’t occur for another 70,000 years! So, in the week before this MAJOR holiday, we thought we’d share a simple recipe for one our favorite Jewish dishes that would be perfect for any Thanksgivukkah table: Potato Latkes.
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For a true Thanksgiving/Channukah mash-up, may we suggest using sweet potatoes instead of regular potatoes?
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Happy Thanksgivukkah!
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Potato Latkes
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- 2 cups frozen shredded hashbrowns, thawed
- 1 tablespoon grated onion
- 2 eggs
- 2 tablespoons flour
- 1 ½ teaspoons salt
- ½ cup vegetable oil
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Combine all ingredients in a large mixing bowl. Heat skillet to medium-high temperature.
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Use a serving spoon to drop about 2 tbsp. (doesn’t have to be exact) of the mixture into the skillet. Use the spoon to shape the mixture into a circle about 1/4 to 1/2 inch thick. Do not overcrowd the skillet, as it will cause the temperature of the oil to drop. Brown for about 2-4 minutes, then use a spatula to turn. Brown other side for another 2-4 minutes, then use spatula to remove from pan and place on a layer of paper towels to drain.
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Enjoy with applesauce or sour cream.