2013 has been a whirlwind for me. All the sudden it’s November, Thanksgiving…and Chanukah! This year we have the rare opportunity to celebrate Chanukah and Thanksgiving simultaneously for the first time since the early 1900s, definitely an occasion worth taking advantage of from a culinary standpoint. Chanukah, meet Thanksgiving. Thanksgiving, meet Chanukah! Instead of sweet potato pie, try these sweet potato butternut squash latkes. They are amazing! You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah. Thank you to Chabad for sharing this recipe with my readers. I only adapted it slightly. Enjoy and happy Thanksgiving and Chanukah!
Sweet Potato Butternut Squash Latkes
1 large butternut squash
2 Yukon Gold potatoes
1 sweet potato
1 large onion, diced
1 to 2 tablespoons salt, divided
1/2 to 3/4 cup flour
Olive oil for frying
1. Peel and shred the butternut squash, potatoes and sweet potatoes. Combine all the in a large bowl; set aside.
2. In a large skillet, sauté the onion in 2 tablespoons olive oil and 1/4 teaspoon salt until tender. Let cool. Add onion, eggs and flour to potato mixture, mixing well.
3. Heat olive oil in a non-stick frying pan. Scoop the potato mixture using a 1/8 cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side – approximately 5 minutes. Flip and cook 2 more minutes, or until brown, on the second side. Remove from oil and drain on a paper towel. Repeat with remaining ingredients and serve immediately.