This year, Hanukkah is falling on Thanksgiving! This is a great excuse to create fusion recipes for what is now being referred to as “Thanksgivmukkah” (sp?). We created these latkes keeping both Thanksgving and Hanukkah flavors in mind. These are so delish they may have to be incorporate into our repertoire all year long.
By the way, sweet potatoes have so many amazing nutrients, that they can quell your holiday, latke-eating guilt! They are super hight in Vitamin A and C, but they have also been shown to be great at reducing inflammation in the body – especially the brain and nerve tissue. Enjoy!
Sweet Potato Latkes with Cranberry Ginger Chutney
Yield: About 10-12 large latkes
2 sweet potatoes (small)
1 small organic russet potato
½ brown onion
1 heaping tablespoon egg replacer, plus 1 tablespoons water, mixed (Ener-g preferred)
2-3 tablespoons organic un-bleached all purpose flour, plus more to bind
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground Ceylon cinnamon
2 tablespoons – 1/4 cup high heat oil, or more for cooking depending on pan (Safflower or refined coconut oil preferred)
Using the grating attachment in a food processor, grate the potato, sweet potatoes and onion. Place in a colander, lined with a clean kitchen towel and press out excess liquid.
Transfer the mixture to a large bowl. Combine the sweet potato mixture, egg replacer, flour, sea salt, pepper and cinnamon. Mix well. Test the mixture to make sure it stays together; if loose add 1 tablespoon flour at a time.
Heat a sauté pan and add oil. (For non-stick pan, use less oil). Form latkes into small patties and squeeze out excess liquid over a separate bowl. Add patties to warm oil and cook until crisp over medium-high heat, about 5 minutes per side.
Serve latkes warm with cranberry ginger chutney. If making in advance, re-heat the latkes on a baking sheet at 350° for approximately 10-15 minutes when ready to serve.
Cranberry Ginger Chutney
Yields about 1 ¼ cup
2 teaspoons neutral tasting oil
1 shallot, finely chopped (about 3 tablespoons)
2 cloves garlic, finely chopped
1 pint fresh organic cranberries
½ cup raisins
½ cup evaporated cane sugar
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 cinnamon stick (about 2 inches long)
½ teaspoon sea salt
¼ teaspoon finely ground black pepper
1 tablespoon fresh ginger (about 2 inch piece)
Add oil, shallot and garlic into a large sauce pan. Sauté for about 2 minutes. Add cranberries, raisins, sugar, apple cider vinegar, maple syrup, cinnamon stick, sea salt and pepper to the saucepan.
To grate ginger, peel with a spoon and grate using a microplane or smallest setting on a hand grater. Add grated ginger to pan.
Simmer until berries burst and sauce thickens, stirring occasionally, about 10-15 minutes. Remove cinnamon stick. This sauce can be made up to 1 week ahead. Cover and keep refrigerated. © Spork Foods, 2009