In 2013, Hanukkah and Thanksgiving were celebrated simultaneously for the first time since the early 1900s. Chef Miriam Szokovski and Chabad.org, who provided this recipe, say, "Instead of sweet potato pie, try these sweet potato-butternut squash latkes. You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah."

See Also

Top Hanukkah Recipes - Ashkenazic Jewish Recipes for the Festival of Lights

Jewish Starch Recipes

Polish Hanukkah Apple Cake Recipe

Ingredients

• 1 large onion
• 1 butternut squash
• 2 Yukon Gold potatoes
• 1 sweet potato
• 4 large eggs
• 1/2 to 3/4 cup all-purpose flour
• 2 tablespoons salt
• Olive oil for frying
• OPTIONAL: If you’re serving these at a dairy meal, throw in 1/2 cup grated Parmesan cheese

• Prep Time: 30 minutes
• Cook Time: 30 minutes

• Total Time: 60 minutes
• Yield: 30 medium latkes

Preparation

1. Dice and sauté the onion in 2 tablespoons olive oil and 1/4 teaspoon salt until cooked but not brown. Set aside.
   
   
2. Peel and shred the butternut squash, sweet potatoes and potatoes. In a large bowl, mix the onion, squash, potatoes, eggs, 1/2 cup flour and salt to taste. If mixture is too thin, add additional flour.
   
   
3. Heat olive oil in a nonstick frying pan. Scoop the batter using a 1/8-cup measure for uniformity. Carefully drop into the hot oil and spread out into a circle (keep the flame on medium-high). Cook until brown and firm on one side -– approximately 5 minutes. Flip and cook 2 more minutes, or until brown, on the second side.
   
   

1. Remove from oil and drain on a paper towel. Keep warm. Repeat until all the batter has been fried.

Source: Chef Miriam Szokovski and Chabad.org, used with permission.