Every year when Hanukkah comes around, I pick a night to make latkes and a brisket. And every year, I swear I will not only make latkes for Hanukkah.
Similarly, a lot of people go crazy about selecting, preparing and serving a turkey for Thanksgiving and never think about it again the rest of the year.
This year, with Thanksgiving falling on the first day of the Feast of Lights, I was concerned about when I might make my latkes. Even with a scaled back crowd attending dinner this year, I knew realistically we wouldn’t be done with the leftovers until at least half-way through Hanukkah.
The first night after Thanksgiving, we finished up the leftover ravioli and sauce and meatballs and sausage. On Saturday night, we set our sights on some turkey, the end of the dressing, green beans, cranberry sauce and mashed potatoes.
Why not repurpose those leftover mashed potatoes into latkes. I could still spoon some of the gravy over them. Or top them with cranberry sauce. Of course a dollop of sour cream is always nice.
What a great idea! And so easy to do. They turned out great! Crisp exterior with a fluffy interior.
The convergence of Thanksgiving and Hanukkah that occurred this year won’t happen again for 70,000 years.
Mashed Potato Latkes
- Leftover mashed potatoes (approximately 2 cups) at room temperature
- 1 large egg
- ½ to 1 cup of all-purpose flour
- Vegetable oil
In a large bowl, sprinkle about ¼ cup of the flour over the potatoes. Add the egg and work into the flour and potatoes. Add just enough additional flour to form a cohesive dough that is just stiff enough to be workable. Don’t overdo it.
Pour oil into a 10 or 12 inch skillet (cast iron is perfect for this) to a depth of about ½ an inch. Heat the oil over a medium flame until it sizzles when a small piece of the dough is dropped into it. (About 7 minutes).
Grease a ¼ cup measuring cup with Pam or a similar spray oil. Fill with the dough mixture and drop into the hot oil. Flatten the dough slightly with a spoon. Do this three more times. Do not overcrowd the pan. Cook until browned, four to five minutes, flip and cook for another four or five minutes.
Remove the latkes from the skillet and set on paper towel lined platter to drain. Cover to keep them warm. You may want to lightly salt and pepper them to taste. Repeat until you have used up the dough. Serve warm with sour cream and applesauce (or the Thanksgiving leftovers).
Makes 8 – 10 potato pancakes.