By Dane Feldman
Photo by Dane Feldman.
This year two of my favorite holidays, Thanksgiving and Hanukkah, are falling at the same time and I thought it best to find at least one way to combine the two. Folks are calling this year’s holiday “Thanksgivikkuh” so what better way to honor that than to make sweet potato latkes?
Adapted from Jennie Grossinger’s “The Art of Jewish Cooking” (1965 ed.) recipe for potato latkes.
What you’ll need:
1/4 cup egg whites
2 sweet potatoes
1/2 large Spanish onion
3 tbsp matzo meal
1/2 tsp ginger
1/8 tsp black pepper
Shred the potatoes and onion in the food processor with the shredding blades. Take the potatoes and onion out of the processor and replace the shredding blade with the regular blade. Put the potatoes and onion back into the processor. Beat with the processor until the mixture is grated.
Beat the eggs and combine all ingredients in the food processor. Pulse for just a few seconds and then put the mixture into a bowl. Refrigerate for 30 minutes.
Preheat the oven to 350.
Heat a generous amount of olive oil in a skillet. When the oil is hot, add 3-4 tablespoon-sized balls of the mixture to the pan. Flatten the balls with the spoon and push the edges together with a spatula. Let the latkes cook for at least 3 minutes on a side. Repeat until the latke mixture is used.
Place all of the latkes in a glass pie pan and finish in the oven for about 10 minutes before serving with applesauce, sour cream, or plain nonfat Greek yogurt.