No I am not Jewish. Frankly, I don’t actually claim a religion, I mostly subscribe to the notion that no one religion is big enough to hold God (who/whatever that is) but that is a conversation for another day. My point is that I like to celebrate any and all holidays. Especially those that have food traditions. As Thanksgiving and the start of Hanukkah fall on the same day this year, it means you might be in need of a few extra dishes depending on who you’re celebrating with. Not to fret, I’ve got some ideas for you!
We’ll start with a classic potato latke recipe. I had only attempted latkes once before and it was an epic fail. Making these was a big deal in my kitchen. From there I’ve got recipes for some oven fried chicken legs and easy apple pie fritters to continue the Hanukkah tradition of serving fried foods but sneak in some Thanksgiving poultry and apple pie flavor. Enjoy!
Makes 16 – 20 (adapted from this recipe)Ingredients 2 tablespoons all-purpose flour 3 tablespoons panko breadcrumbs 3/4 teaspoon coarse salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper 2 large eggs, lightly beaten 3 pounds russet potatoes 2-3 cloves garlic (depending on your preference), minced vegetable oil (for frying)
For serving (optional)apple sauce Greek yogurt sweet potato butter (not traditional, but we discovered it is simply delicious)
Whisk together flour, breadcrumbs, salt, pepper and eggs in a bowl and set aside.
Fill a large bowl with cold water. Peel the potatoes and grate on the large/coarse side of a box grater, transfer potatoes as you work to the cold water to prevent discoloration.
Using a slotted spoon, transfer potatoes to a colander and press to squeeze out as much water as possible. Lay out one or two baking sheets and line with paper towels. Spread the potatoes out on the paper towels (working in batches if necessary) and cover with more paper towels. Press to release as much water as possible. Once the potatoes are pretty dry, transfer to a large bowl. Mix in the minced garlic and egg mixture.
Form potatoes into 3 to 4 inch patties. In a dutch oven or heavy bottomed skillet, heat 1/4 inch of oil over medium high heat until a drop of potato mixture sizzles upon contact. At that point, reduce the heat to medium and fry latkes in batches until golden brown, turning just once. It should take about two to three minutes per side. Drain on paper towels and season with a little more salt. Serve with your choice of condiments.
Oven-Fried Chicken Legs (in case you’re not in the mood for turkey)10-12 chicken legs (skin on) olive oil salt & pepper
Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil. Place chicken legs on pan and lightly drizzle with olive oil and season with salt and pepper. Bake for 50 minutes, until the skin is golden and crispy.
Fried Apple Pie Fritters
Makes about 20 fritters (recipe adapted from Food on Food on Photos)Ingredients 2 apples (granny smith, pink lady or honeycrisp) peeled, cored and finely diced 1 teaspoon lemon juice 1 tablespoon all-purpose flour 2 heaping tablespoons brown sugar 1/2 teaspoon ground cinnamon 20 wonton wrappers water for sealing wontons oil for frying powdered sugar for serving
Mix together apples and lemon juice. Combine with flour, brown sugar and cinnamon. Lay out the wonton wrappers and wet the edges and fill with about a teaspoon of apple pie filling and fold up the corners into little pockets, making sure to really seal the edges as best as you can. Heat about 1/4 inch of oil over medium high heat. Once a little piece of wonton wrapper sizzles upon contact with the oil, lower heat to medium. Fry 4-5 wontons at a time, flipping as they brown until golden brown all over. Drain on paper towels. Sprinkle with powdered sugar and serve.