Potatoes are probably the last thing you need right now, but I couldn’t let this week pass without sharing a recipe for Thanksgivukkah-appropriate latkes with cranberry applesauce.
Better known as Thanksgiving, yesterday was also this year’s first day of Hanukkah. The two haven’t coincided since 1888, and it won’t happen again for another 79,811 years! How crazy is that? Luckily these latkes, better known as potato pancakes, are pretty straightforward to pull off, so you don’t have to wait for the next Thanksgivukkah to make them happen.
The players: Russet potatoes, a white onion, a large egg, flour, salt and baking powder. Not pictured: onion, garlic powder and vegetable oil for frying.
Because we decided to make our movie outing a double feature, it’s getting quite late as I write this, so I’ll be keeping this one short. You can read the full recipe instructions below.
Tip: latkes are so much easier to make if you own a food processor with a shredder attachment. Too many times did Brian and I grate our own potatoes by hand. Never again.
But don’t let not having a food processor get in the way of your making these either. The little bit of extra elbow grease is certainly worth it. I mean, just look at all that golden crunchiness.
A latke isn’t a latke without sour cream and applesauce, and it wouldn’t be Thanksgivukkah without making that a cranberry applesauce.
I took these to a Friendsgiving potluck last weekend along with a box of jelly donuts. I’ll make a really great Jewish mom someday.
And it goes without saying, but I’m saying it anyway. TGIFryday.
- 1 medium white onion, diced
- 1 large egg, beaten
- 2 tablespoons all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 teaspoon baking powder
- 2 pounds Russet potatoes
- vegetable oil for frying
- ½ cup jellied cranberry sauce
- ½ cup chunky applesauce
- In a large bowl, mix together diced onion, beaten egg, flour, salt and baking powder. Set aside.
- Peel potatoes and cut into quarters.
- Pass potato pieces, one at a time, through the food processor fitted with the shredder attachment.
- Set up a colander over a large bowl, and line it with a thin kitchen towel or cheesecloth.
- Transfer the grated potatoes into the towel, wrap the towel around the potatoes, and wring out as much liquid as possible. Discard the liquid. .
- Add potatoes to the onion-egg-flour mixture, making sure to scrape all potato starch off of the towel and into the mixing bowl. Stir until batter is combined and sticky.
- Heat ½ cup vegetable oil to 375°F in a heavy-bottomed skillet over medium-high heat.
- For each latke, take about ¼ cup of batter and flatten it in your palms to about a 2-inch disk. As you do this, squeeze out excess liquid, and transfer the potato pancake into the oil with a heatproof spatula.
- Cook latkes about 4 minutes each side, until golden brown, frying in batches of 4 to 5 latkes. Once golden and crispy, transfer fried latkes using a slotted spatula to a baking rack to cool.
- Using either a blender or immersion blender, blend together cranberry sauce and applesauce. That's it.
- Serve with potato latkes and a dollop of sour cream.