When Kenya and Chloe found out that Hanukkah starts early this year — with the second night falling on Thanksgiving — it was a major discovery for them. Truth be told it was for me too. Did you know this is the first year Hanukkah has fallen on Nov 27th since the very first Thanksgiving was held by the Pilgrims almost 400 years ago? Pretty cool.
For kids who celebrate both Hanukkah and Christmas, the usual overlap of the two holidays can be viewed a major downer. According to my husband there are several reasons for this, but mostly it’s because kids feel like their parents take advantage of the coincidence, marrying the two holidays and just divvyng up their presents. I imagine it’s kinda how people I know whose birthday falls on Christmas have told me they feel.
Anyway, shortly after my kids realized the true significance of all this was that there would be presents on Thanksgiving, they demanded I add something to our menu_ LATKES!
Latkes are a real tradition in our house, with my hubby generally taking the lead to make his crispy potato latkes. However, on one of the nights of Hanukkah I’m definitely going to make these Carrot and Parsnip Latkes. Carrots and parsnips are definitely not traditional latke ingredients, but when grated, mixed together, cooked till golden, and served with apple sauce, they will make you wonder why you have only made you latkes with potatoes. They are truly something to be thankful for!
Carrot Parsnip Latkes
- 2 large carrots, peeled
- 2 large parsnips, peeled
- 1 large egg, whisked
- 2 tablespoons flour
- 1/2 teaspoon kosher salt
- 1 cup greek yogurt
- olive oil, for cooking
- sour cream or applesauce, for dipping
- Grate the carrots and parsnips on the large side of a box grater.
- Place the first 6 ingredients in a bowl and combine thoroughly.
- Add a thin coating of oil in the bottom of a sauté pan over medium heat.
- Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.
- Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
- Serve with sour cream or warm applesauce.
- To freeze: After cooking, allow latkes to cool, place on a baking sheet in the freezer for 30 minutes, then transfer to a labeled zipper bag or other freezer container for up to 4 months. When ready to cook, defrost in the fridge overnight, or place frozen latkes in a 300F oven for 10 minutes, or until warmed through.