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This year we have the rare opportunity to celebrate Chanukah and Thanksgiving simultaneously for the first time since the early 1900s, definitely an occasion worth taking advantage of from a culinary standpoint. Chanukah, meet Thanksgiving. Thanksgiving, meet Chanukah!
Sweet Potato Butternut Squash Latkes
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.
- 1 butternut squash
- 2 Yukon Gold potatoes
- 1 large onion
- 1 sweet potato
- 4 eggs
- ½-3/4 cup flour
- 2 Tbsp salt
- Olive oil for frying
- OPTIONAL: If you’re serving these add a dairy meal, throw in ½ cup grated parmesan cheese
- Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt.
- Peel and shred the butternut squash, sweet potatoes and potatoes.
- Mix all the ingredients in a large bowl.
- Heat olive oil in a non-stick frying pan. Scoop the batter using a 1/8 cup measuring cup for uniformity. Drop into the hot oil (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.
- Remove from oil and drain on a paper towel. Repeat until all the batter has been fried.
- Serve fresh.
Note: Recipe makes approximately 30 medium latkes.
Turkey Egg Rolls with Cranberry Dipping Sauce
Thanksgiving just wouldn’t be Thanksgiving without turkey and cranberries. And Chanukah wouldn’t be Chanukah without fried food to commemorate the miracle of the oil. So fried turkey egg rolls with cranberry dipping sauce gives you the best of both worlds. Dig in!
Egg Roll Ingredients:
- 2 onions, diced
- 3 tbsp. olive oil
- 2 tsp. salt
- 1 lb. ground turkey
- 4 cups shredded carrot & green cabbage
- 4 garlic cloves, crushed
- 1 cup white wine
- 3 tbsp. soy sauce
- 1/4 tsp. ginger
- 15-20 egg roll wrappers
- Oil for frying
Dipping Sauce Ingredients:
- 1/3 cup jellied cranberry sauce
- 1/3 cup vinegar
- 1/3 cup sugar
- 3 tbsp. water
- 1 tbsp. soy sauce
- Sauté the onions in olive oil and salt until translucent.
- Add in the ground or shredded turkey, crushed garlic and ginger and sauté 5 minutes.
- Add white wine and soy sauce and simmer until thickened.
- Throw in the shredded cabbage and carrot and cook 1 minute more, until just wilted.
- Set filling aside to cool.
- Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up and place seam side down on a plate.
- Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.
- To make the dipping sauce, bring all ingredients to a boil. Reduce flame and simmer 5-10 minutes. Strain through a fine mesh strainer if there are any lumps.
- Serve dipping sauce alongside egg rolls. For best taste, serve immediately after frying.
(Note: If you want to bake the egg rolls, place them seam side down on a greased baking tray. Spray the tops with PAM and bake on 400 for 10-15 minutes.)
Sufganiyot with Cranberry Jam
Sufganiyot—jelly doughnuts—are synonymous with Chanukah. Try filling them with this easy, homemade cranberry jam for a seasonal twist.
- 4 ½ tsp. dry yeast
- ¼ cup warm water
- 1 ½ cups soy or almond milk
- ¾ cup sugar
- 1 tsp. salt
- 2 eggs
- 6 tbsp. margarine, melted
- 6+ cups flour
- Oil for frying
- Confectioners’ sugar for dusting
Cranberry Jam Ingredients:
- 6 oz. fresh or frozen cranberries
- 1.5 cups sugar
- 1 cup water
- Place yeast, warm water and 1 tsp. sugar in bowl. Let sit for 10 minutes until bubbled.
- Mix yeast mixture, sugar, margarine, eggs, salt, sugar and soy/almond milk with 2 cups of flour on a low speed.
- Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough.
- Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size.
- Roll out the dough approximately ½ inch thick, cut circles (use the mouth of a glass, or a round cookie cutter) and let rise 30 minutes.
- Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.
- Remove from oil and drain on a paper towel.
- To make the cranberry jam, combine all ingredients in a saucepan. Bring to a boil and simmer 20-30 minutes until slightly thickened. Blend slightly, but make sure to still leave some pieces for texture. Pour into a glass jar to cool.
To assemble the doughnuts, use a sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill a Ziploc bag with ½ cup of the jam and cut a small hole at the corner. Stick the Ziploc corner into the hole and squirt out approximately 1 tsp. jam into each doughnut. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut. Eat and enjoy!
When republishing please cite the author (Miriam Szokovski) as well as Chabad.org/Food. Photos available for download below.
Chabad.org is the largest Jewish faith based website with 1.8 million unique monthly visitors and tens of thousands of articles covering all areas of Judaism, it serves as Judaism’s homepage for millions since the late 1980s.
About Miriam Szokovski
Miriam Szokovski is the Australian-born editor of Chabad.org/food, the food site of the largest Jewish information website. Miriam, an author and food writer, has been providing quality Kosher cooking recipes and essays to various audiences for years. She recently launched a blog, Cook It Kosher, on Chabad.org/Food.
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