For the past eleven years, I’ve celebrated two winter holidays, Hanukkah and Christmas. When the boy was born, we added a third, Three Kings Day (Dia de los Reyes), in honor of my Jewish husband’s Puerto Rican heritage. Yes, it gets a little confusing. This year, though, Hanukkah is exceptionally early — falling on Thanksgiving, instead of in December. A rare occurrence — in fact it won’t happen again for over 70,000 years — it’s certainly worthy of commemorating. My mother-in-law has already ordered a Menurkey, and to get into the holiday mash-up spirit I’m joining some blogging friends in a virtual Thanksgivukkah Potluck. Read on for my recipe, and be sure to stick around to the end for links to nearly two dozen other fun holiday recipes.
I typically make latkes, the traditional fried potato pancakes, several times over the course of Hanukkah’s eight nights. The first night is always traditional Russet potato, and another time I might make sweet potato or other experimental varieties. While the first night this year is actually the Wednesday night before Thanksgiving, there’s no reason not to re-purpose some turkey leftovers into a batch of these Turkey and Sweet Potato Latkes later in the week. They’d make a great day-after brunch, in fact. They’re essentially a turkey and sweet potato hash, fried in rounds. And you know I had to top them with a cranberry apple sauce.
Recipe: Turkey and Sweet Potato Latkes
Makes 8 latkes
- 1 1/2 cups cooked turkey, preferably dark meat, diced
- 1 baked sweet potato, diced
- 1 shallot, grated
- 1 egg
- salt and pepper
- oil for frying (I prefer olive or peanut oil)
- Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot.
- Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper.
- Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring cup to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil.
- Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.
Please visit these blogger friends for more Thanksgivukkah recipe inspiration — even if you don’t celebrate Hanukkah, you may find some ideas to jazz up your usual Thanksgiving menu! Have I mentioned there are doughnuts? 😉
This post also shared at Tidy Mom’s I’m Lovin’ It Fridays.