I am sure that you know that Thursday is Thanksgiving, but did you know it is also the first day of Hanukkah? The last time this happened was in 1861 and apparently it won’t ever happen again! So take advantage of Thanksgivukkah this year!
Latkes are a traditional Jewish food eaten during Hanukkah in commemoration of the oil that burned for a miraculous 8 days by the Maccabees in Jerusalem. These little fried potato pancakes are delicious on their own or topped with a little bit of sour cream or applesauce.
But for Thanksgivukkah, I think they’d be good topped with a little cranberry sauce or as a substitute for your mashed potatoes or other starch of choice. Or, fry up some larger latkes and make a killer Thanksgivukkah leftover sandwich!
1 large russet potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Canola oil, for frying
In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated. In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.