When Kenya and Chloe found out that Hanukkah starts early this year -- with the second night falling on Thanksgiving -- it was a major discovery for them. Truth be told it was for me too. Did you know this is the first year Hanukkah has fallen on Nov 27th since the very first Thanksgiving was held by the Pilgrims almost 400 years ago? Pretty cool.
For kids who celebrate both Hanukkah and Christmas, the usual overlap of the two holidays can be viewed a major downer. According to my husband there are several reasons for this, but mostly it's because kids feel like their parents take advantage of the coincidence, marrying the two holidays and just divvyng up their presents. I imagine it's kinda how people I know whose birthday falls on Christmas have told me they feel.
Anyway, shortly after my kids realized the true significance of all this was that there would be presents on Thanksgiving, they demanded I add something to our menu_ LATKES!
Latkes are a real tradition in our house, with my hubby generally taking the lead to make his crispy potato latkes. However, on one of the nights of Hanukkah I'm definitely going to make these Carrot and Parsnip Latkes. Carrots and parsnips are definitely not traditional latke ingredients, but when grated, mixed together, cooked till golden, and served with apple sauce, they will make you wonder why you have only made you latkes with potatoes. They are truly something to be thankful for!
Feed Me Phoebe_ Baked Moroccan Chicken with Carrots and Turmeric
Homemade Delish_ Thai Carrot Noodles
In Jennie's Kitchen_ Dairy-Free Carrot Cupcakes
The Wimpy Vegetarian_ Light Carrot Flans
Weelicious: Carrot Parsnip Latkes
The Mom 100_ Roasted Cauliflower and Carrots with Olive Drizzle
Napa Farmhouse 1885_ Chicken & Carrot Saute With Coconut-Basil Sauce
Red or Green_ Roasted Carrot, Shallot & Coconut Soup
Healthy Eats_ 6 Healthy Ways to Up Your Carrot Cake Game
Taste with the Eyes_ A Twist on Carrots and Quinoa
Creative Culinary_ Roasted Carrots with Honey, Rosemary and Thyme
FN Dish_ 5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert
Carrot Parsnip Latkes (makes 12 latkes)
- 2 large Carrots, peeled
- 2 large parsnips, peeled
- 1 large egg, whisked
- 2 tablespoons Flour
- 1/2 teaspoon Salt
- oil greek yogurt
1. Grate the carrots and parsnips on the large side of a box grater.
2. Place all the ingredients, except the oil, in a bowl and combine thoroughly.
3. Add a thin coating of oil in the bottom of a sauté pan over medium heat.
4. Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.
5. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
6. Serve warm applesauce.
To freeze: After cooking, allow latkes to cool, place on a baking sheet in the freezer for 30 minutes, then transfer to a labeled zipper bag or other freezer container for up to 4 months. When ready to cook, defrost in the fridge overnight, or place frozen latkes in a 300F oven for 10 minutes, or until warmed through.