This year Hanukkah and Thanksgiving overlap, the first time in nearly 100 years that this has occurred (and it won't happen again until 2070!). Bring the two holidays together with these tasty sweet potato butternut squash latkes. In our home, latkes fly off the plate faster than we can make them, so we recommend doubling up on this recipe.
Sweet Potato Butternut Squash Latkes
Courtesy of Chabad.org and Miriam Szokovski
1 butternut squash
2 Yukon Gold potatoes
1 large onion
1 sweet potato
4 eggs
½-3/4 cup flour
2 Tbsp salt
Olive oil for frying
*If serving these as a dairy meal, ad ½ cup grated parmesan cheese
Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt.
Peel and shred the butternut squash, sweet potatoes and potatoes.
Mix all the ingredients in a large bowl.
Heat olive oil in a non-stick frying pan. Scoop the batter 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 until all the batter has been fried.
Serve immediately.
