Thanksgivukkah came early this year! What’s that you say? Thanksgivukkah isn’t a word? Sure it is you silly six geese a-laying. This year, Thanksgiving and Hanukkah converge on the same day for the first time since 1888 and, unless this Kansas City news source is lying, it won’t happen again for 79,043 years. MATH! Boston Mayor Thomas Menino even promised to proclaim Nov. 28, 2013, “Thanksgivukkah.” Holy kosher turkeys, I love Boston.
To celebrate this rare occurrence and my craving for fried potatoes I decided to have a Thanksgivukkah party. I told guests it was BYOP (bring your own potatoes) and I’d be making latkes of the regular potato and sweet potato sort. Side note, I wonder if regular potatoes ever feel bad compared to their beloved superfood fake-tanned younger sister. Anyway.
I made LOADS of these guys and they went like hot cakes! Paired with a little apple sauce or vegan sour cream? Maybe put a little cranberry sauce on that guy for some cross-holiday hybridization? 2T2B4 (Too Tasty To Be Forgotten). Amen.
(Sweet) Potato Latkes
- 2 large potatoes (sweet or otherwise. You can do 1+1!), grated
- 1 large onion, grated
- 1 teaspoon baking powder
- 1/2 cup flour
- 3 flax eggs (3 Tablespoons ground flax seed + 9 Tablespoons water)
- salt and pepper, to taste
- vegetable or other oil (fo’ frying)
- Grind the flax seeds until they are a fine flax meal in a food processor or blender (or, buy pre-ground flax seed!). Add water and stir the mixture, set aside for 2-3 minutes. It should become gooey and thick.
- Combine grated potatoes and onion in a bowl. Add the baking powder, flour, flax eggs, salt, and pepper, and mix well. Make sure you don’t have any unstirred flour-y patches!
- Heat a medium pan with oil. Form small, flat patties with your hands and drop them in the oil. Cook 2-3 minutes on each side, or until golden.