Happy Thanksgivukkah everybody! Yes, that’s right. Due to an overlap in the Jewish and Gregorian calendars, today marks the convergence of the American holiday of Thanksgiving and the first day of Hanukkah. According to Wikipedia (obviously a very reputable source for this sort of thing), this is the first time that Thanksgiving and Hanukkah have occurred at the same time since 1888. The next time the aptly named Thanksgivukkah holiday will take place is not for another 78,000 years, so this is really a once in a lifetime opportunity for us to celebrate. Some people are finding amazingly awesome ways to celebrate the joint holiday with the menurkey (a turkey shaped menora), turkey dreidels, challah stuffed turkey, pumpkin kugel, latke crusted turkey… and the list goes on. While I don’t actually celebrate Hanukkah, I decided to take part in this holiday because why not? I went with a sweet potato latke with cranberry sauce for a play on a traditional Jewish meal using flavors found in a Thanksgiving meal. The only trick was to also make it gluten free. With a little experimentation, I think I came up with a pretty tasty treat. They’re sweet yet salty, and that crunch on the outside is so delicious. And the cranberry sauce.. oh the cranberry sauce is so so good. It’s I know they don’t look pretty, but they’re still mighty good!
Sweet Potato Latkes with Cranberry Sauce
For the cranberry sauce:
- 1 cup water
- 1 cup sugar
- 12 oz bag of fresh cranberries
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the latkes:
- 2 medium sweet potatoes peeled (about 1 lb)
- 1/2 medium onion diced
- 2/3 cup white rice flour or gluten free flour blend
- 3 large eggs beaten
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp vegetable oil for frying
For the Cranberry Sauce:
- To make the cranberry sauce, in a medium saucepan, combine the water and sugar.
- Heat over medium and stir until the sugar dissolves into the water.
- Then, add the cranberries to the water.
- Cook for 10 minutes, or until the cranberries start to burst.
- Add in the cinnamon and nutmeg. Stir and remove from heat.
- Set aside to cool slightly.
For the Latkes:
- To make the latkes, grate the sweet potatoes and place in a kitchen towel or cheese cloth. Squeeze out the liquid from the sweet potatoes as much as possible.
- Place the sweet potatoes in a medium bowl.
- Add the onion, flour, eggs, salt, pepper and cinnamon. Stir until combined.
- Heat a frying pan over medium heat and add the vegetable oil.
- Add the potato mixture to the pan in 1/4 cup portions.
- With the back of a fork or spatula flatten each latke.
- Fry only three latkes at a time in order to leave some space to flip.
- Cook for 6 minutes on one side, undisturbed.
- Flip and cook on the other side for 5 minutes, or until crispy.
- Remove to a wire cooling rack or to a baking sheet if you would like to keep warm in the oven. Repeat until all latkes are cooked.
- Serve with cranberry sauce.
Source: Latke recipe adapted from Serious Eats