Since the confluence of Thansksgiving and Hanukkah is so rare, we’ll combine the two traditions.
Sweet Potato Latkes
1 lb sweet potatoes, peeled and coarsely grated.
2 scallions finely chopped.
1/3 cup all-purpose flour.
2 large eggs, lightly beaten.
1 tsp salt.
1/2 tsp black pepper.
3/4 cup vegetable oil.
Stir together potatoes, scallions, flour, eggs,salt and pepper.
Heat oil in deep 12-inch non-stick skillet over moderately high heat until hot but not smoking. Working in baches of 4, spoon 1/8 cup potato mixture per latke into hot oil anud flatten to 3-inch diameter. Reduce heat to moderate and cook until golden, about 11/2 minutes on each side. Transfer to paper towels to drain.
I use a larger skillet, electric – and enlist the family to grate the taters.
I’d at least double the recipe. We like latkes.
About 26 latkes -h/t Epicuriouis
Brown Sugar Smokies
If you’re observing Thanksgiving, these are nice canapés.
If you’re observing Hanukkah, cheat. 🙂
4-6 strips of bacon.
1 package little smokie sausages (12)
(Whatever small sausages are available)
1 cup brown sugar
(Your choice – I use light brown sugar)
Prehest oven to 350°
Cut bacon strips into halves or thirds and wrap each sausage.
Place on skewers, several to a skewer.
Arrange on baking sheet and sprinkle liberally with brown sugar.
Bake until bacon is crisp and brown sugar melted: 20-25 minutes
12 servings -h/t AllRecipes
Once you use ghee and organic rice flour, etc., “latkes” are no longer “latkes” but become “potato pancakes.” “Latkes” has all kinds of culinary, cultural, and familial associations that are absent from “potato pancakes.” I like “potato pancakes” with curry , but my “latkes”–potato, onion, matzah meal, egg, some salt…. Ah, yes. Add a drop of blood when your finger hits the grater blade.
That’s why I recruit others to do the grating. 😀
Well, my faux latke tasted delicious.
The Kitchen Anarchist.
The sweet potato latkes sound delicious. I’m definitely gonna try those. I’ll substitute the all-purpose flour with rice, or some other, flour and the vegetable oil with ghee.
The family recipe circa 1930 calls for ‘onions’, which we generally assume means white if not otherwise specified. The potato/leek affinity is also as possibility to explore.
The only caveat on the oil is that it has to be able to tolerate the heat needed to crisp the latkes without them getting soggy by soaking up the oil. Never cooked with ghee but regular butter may not fill the bill.
I’m making a triple recipe of the bacon-wrapped sausages for tomorrow’s get-together.
Ghee will be fine as it has a very high smoke point. I’m going to use organic brown rice flour and will also add some freshly ground nutmeg. I’ll let you know how it tasted.
Don’t you love “playing” with food? 🙂