Recipe: ‘Thankhanukkah’ latkes with apple cranberry sauce
- 2 lbs. yellow onions
- 2.5 lbs. yukon potatoes, peeled
- 2 lbs. sweet potatoes, peeled
- 1.2 lbs. brussel sprouts
- 5 eggs
- 2 cups of pancake mix (the simpler, the better here but use a pre-mix like hungry jack)
- 2.5 tablespoons of salt or to taste
- 1 tablespoons black pepper or to taste
Peel potatoes and onions, cut the stem base off of the brussel sprouts. If you have a food processor, set up the shredding blade. Pass all the onions, potatoes and brussels through the food processor into an extra large mixing bowl.
Add all of the remaining ingredients to the bowl and mix. Squeeze mix and drain off excess liquid.
Using a ¼ cup measure scoop out the mix and form patties. Fry patties in 1 inch of canola or other neutral oil of choice. Fry in batches so the pan is not overcrowded on medium (or 300F) until golden brown on both sides.
Remove to a plate lined with lots of paper towels. (You can prepare up to this point ahead of time and reheat in oven.)
Serve with sour cream and apple cranberry sauce.
Apple Cranberry Sauce
- ½ cup sugar
- ¼ cup and ½ cup water
- 3 golden delicious apples, peeled and chopped
- 12 oz bag fresh cranberries
- 1 cinnamon stick
Put sugar and ¼ cup water in a small heavy pot over high heat. Allow sugar to caramelize, turning a golden brown. (Do not leave the stove side, it is important when making a caramel to keep a close eye on the pot as it can burn very quickly.)
Once you have a caramel, add the chopped apples. Cook on high for 20 minutes, stirring occasionally. Once the apples begin turning a deep amber color, add the cranberries, ½ cup water and cinnamon stick.
Turn heat to low and cover. Simmer for 45 minutes.
The sauce will be a little chunky but the cranberries will be broken down.
Robin Bar-On is a chef for Udi's Food in Denver.
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