What’s Cooking: Gobble Tov!

(10 am. – promoted by ek hornbeck)

Cross posted from The Stars Hollow Gazette

In a rare occurrence Thanksgiving and Hanukkah converge this year, with the first night of the eight day holiday beginning Wednesday night, making Thursday the first day of Hanukkah. So in many households it will be carve the turkey and pass the latkes and light the second candle of the menorah  on Thursday night. The last time this happened was in 1888 according to the Associated Press. So in the new tradition if “Thanksgivukkah,” the New York Times some recipes for variations of the traditional potato latke with versions that will go right a long with turkey and cranberry sauce. Here’s a sample that I am adding to the menu on Thursday.

Blair Moser’s Sweet Potato Latkes

2 medium-sized sweet potatoes, peeled

2 Idaho potatoes, scrubbed but unpeeled (equal in weight to the sweet potatoes)

Salt

4 scallions, finely chopped, including some of the green stems

2 cloves garlic, crushed

1/2 cup plus 2 tablespoons whole wheat pastry flour

3 eggs, lightly beaten

Olive oil (or high-heat safflower oil) for frying

1. Grate or finely shred all the potatoes into a bowl of large cold, salted water (using about 1 tablespoon kosher salt) and let stand for 15 minutes.

2. Drain the potatoes in a sieve, then dump them into a clean kitchen towel and wring out as much moisture as possible.

3. In a bowl, mix the potatoes with scallions and garlic.

4. Sprinkle flour over the veggies and toss to combine, then stir in the eggs and mix well.

5. Heat 1/4 cup oil in a heavy skillet (preferably nonstick). Firmly pack a heaping tablespoon of potato mixture and flatten it on the griddle with the back of a spoon. Do not crowd the skillet, but fry each batch until lightly browned, then turn and fry the other side, maybe 3 minutes per side, adding more oil as necessary.

6. Remove the latkes to a cookie sheet lined with paper-towels and keep warm in a 200 degree oven until all have been cooked.

7. Serve at once with sour cream and applesauce.

Paula Shoyer’s Apple Latkes, from “The Holiday Kosher Baker”

These pancakes look just like potato latkes. You can serve them either as a dessert or a side dish during Hanukkah.

1/2 cup (65 grams) all-purpose flour, plus one tablespoon, if batter is very wet

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

3 apples (Fuji, Gala or Granny Smith)

1 tablespoon fresh lemon juice

2 large eggs

2 tablespoons confectioners’ sugar for dusting

1. Place a paper bag over a cookie sheet to use for draining the latkes after frying them. Heat 1/4 inch (6 mm) of oil in a large frying pan over medium high heat.

2. Place the flour, sugar, cinnamon, nutmeg and baking powder into a large bowl and stir. Beat the eggs in a small bowl. Set aside. Peel and core the apples and grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with the lemon juice, add the beaten eggs and mix.

3. The oil is ready for frying when it feels very hot when you place your hand two inches above the pan. Scoop up a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for 1 1/2 to 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.

4. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in.

5. Use a sieve to dust the latkes with confectioners’ sugar. These are best eaten fresh but can be reheated in the oven. Store them in the fridge for up to three days or freeze them for up the three months. To reheat, place frozen latkes onto a cookie sheet and bake them in a 400 degree Fahrenheit (200 degree Centigrade) oven until crisp.

Yield: 20 latkes.