Potato latkes may be the best-known variety of this crispy staple of Hanukkah meals, but don’t feel you need to limit yourself to them.
Though potatoes have their own symbolism in this holiday, it is the oil used in the frying that is particularly significant. When the Maccabees liberated the temple from the Greeks in the second century BCE, the small cruse of purified oil they found miraculously fueled the eternal flame for eight days and nights — long enough for a new supply of oil to arrive at the rededicated Temple.
Today we enjoy many latke variations, well beyond the traditional potato ones — including sweet potato, onion and carrot.
Since the first day of Hanukkah falls on Thanksgiving this year, we decided to draw on a staple of that all-American holiday to make a delicious variation: pumpkin latkes. We top ours with a cranberry-spiked sour cream, but applesauce would be just as delicious.
Pumpkin Latkes with Spiced Cranberry Sour Cream
Serves 10
Start to finish: 30 minutes
1 cup sour cream
1/4 cup finely chopped dried cranberries
2 Tbs. packed dark brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
vegetable oil
1 medium yellow onion, chopped
1 small sugar pumpkin, peeled, seeded and shredded (about 3 cups)
2 eggs
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper
toasted pecans, to garnish
In a small bowl, stir together the sour cream, cranberries, brown sugar, cinnamon, nutmeg and cloves. Set aside.
In a medium skillet over medium, heat 1 Tbs. of vegetable oil. Add the onion and cook until very tender and well browned, about 12 to 15 minutes. Transfer the onion (reserving the skillet) to a medium bowl and mix in the shredded pumpkin, eggs, flour, salt and black pepper.
Wipe out the skillet used to cook the onions. Return it to medium-high heat and add 1/4 inch of vegetable oil. Working in batches, scoop the pumpkin mixture by the heaping tablespoonful into the pan, 3 or 4 scoops at a time. Flatten each scoop with the back of the spatula and cook until browned on both sides and tender at the center, about 3 minutes per side.
Transfer to a wire rack set over a baking sheet to drain. Serve topped with the cranberry sour cream and garnished with toasted pecans.
Nutrition information per serving: 140 calories; 80 calories from fat (57 percent of total calories); 9 grams fat (3.5 g saturated; 0 g trans fats); 50 mg cholesterol; 12 g carbohydrate; 1 g fiber; 7 g sugar; 3 g protein; 220 mg sodium.