Sweet Potato Latkes
It’s a pretty rare occasion for Hanukkah to fall on Thanksgiving—you really want to celebrate them both—and you can! Why not make your usual feast but throw in a side of sweet potato latkes?
Latkes, or potato pancakes, are a familiar dish Jewish people serve on Hanukkah. Hanukkah is the celebration of light. In ancient times, Jews battled for religious freedom and eventually won but their temple was desecrated. The temple was cleansed and, according to tradition, there was only enough oil to light a lamp for one day.
A miracle occurred when the oil lasted for eight days instead of one. Frying food in oil is always associated with the holiday of Hanukkah to celebrate this occurrence. It’s the one holiday when eating latkes is practically a commandment!
If you really have an objection to eating fried food, you can always bake latkes in a 400 degrees oven for 15 to 20 minutes—just remember to spritz them with vegetable cooking oil to make them crispy. They’ll still taste great and you won’t feel guilty!
Sweet Potato Latkes Recipe
- 2 sweet potatoes, peeled and grated (approximately 5 cups)
- 1 small onion, grated (approximately 1 cup)
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 eggs, lightly beaten
- oil, for frying
- Combine sweet potatoes and onions in mixing bowl. Wring as much liquid as possible from mixture; using a lint free kitchen towel, place half of the mixture in center of towel, twist to compress the potatoes—repeat with remaining mixture then place mixture in large mixing bowl.
- Sprinkle flour over potatoes; lightly toss to coat. Season with salt, pepper and paprika. Add lightly beaten eggs; stir to combine.
- Heat oil in large skillet over medium heat. Form patties using approximately ¼ cup of mixture. Fry 2−3 minutes per side until brown and crispy.
- Place on paper towel lined tray; blot to remove excess oil and lightly season with salt.
- Serve while hot and crispy.