This year, for the first time in 70,000 years, Hanukkah starts on the night before Thanksgiving. This presents some interesting opportunities for the Thanksgiving and Hanukkah meals, both having their own set of traditions.
The recipe below came from Bay Area Bites one of my favorite blogs. The recipe was easily modified to be gluten-free.
Pumpkin Latkes with Cranberry Applesauce
The recipe’s author incorporated cranberries into traditional applesauce. Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degrees F oven while frying the remainder of the pumpkin mixture.
Makes about 18 latkes
- 1 1/2 cups cranberries, fresh or frozen
- 1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)
- 1/4 cup brown sugar
- 1/4 cup apple juice, cider or water
- Juice of 1 lemon Kosher salt
- 1/2 (4–5 pound) sugar pumpkin
- 1 small onion, minced or shredded
- 1/2 cup your favorite gluten-free flour
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- Rendered turkey fat, olive oil, or a combination
First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.
Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.
For the latkes:
Preheat oven to 300 degrees F.
Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.
Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.
Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.
Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.
Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.
Serve latkes with applesauce.