The Recipe:

Thanksgivukkah Sweet Potato & Zucchini Latkes


By:  Ari  Bendersky  Editor in Chief  November 20th, 2013

The first full day (read: the second night) of Hanukkah this year falls on Thanksgiving — something that won't happen again for many, many lifetimes (some scholars say it won't occur again until the year 79811, which likely may never happen). So what better way to combine these celebratory holidays than by making some latkes? Those would be potato pancakes for those unfamiliar. But to meld the two holidays, our friends at Chicago-area Jewish deli, Max's, have come up with a bang-up recipe: sweet potato and zucchini latkes. 

Max's Deli Sweet Potato & Zucchini Latkes Recipe

Ingredients:

  • 5 eggs
  • 1 raw onion
  • 2 pounds green zucchini and sweet potato
  • 1 cup matzo meal
  • 1 tsp baking powder
  • Sprinkle salt
  • Sprinkle white pepper
  • ¾ cup cold water

Instructions:

  1. Puree onions in blender until they liquify
  2. Grate sweet potato and zucchini coarse
  3. Add matzo meal, baking power, salt and pepper and fold with a rubber spatula
  4. Add water and fold a minute longer
  5. Let sit covered 2 hours in fridge
  6. Measure with a 3 ounce ice cream scoop and flatten to ¼-inch pancakes
  7. Cook on dry sauté pan medium heat 2 minutes
  8. Let sit overnight covered
  9. Pan fry in clean canola oil until latke crisps to a dark golden brown
  10. Serve with homemade apple sauce and sour cream

 

Ari Bendersky

Editor in Chief

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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