These Thanksgivukkah potato latkes are filled with cranberries, but retain a bit of spice and savory flavorings. To turn these tart turkey day latkes into a sweet side omit the pepper, reduce the salt to a pinch, and add 2 teaspoons ground cinnamon and 3 tablespoons sugar.
- Cook Time
- Prep Time
- 10 latkes ServingsServings
- 4 medium Idaho potatoes
- Oil for frying
- 3 eggs, beaten
- 2 tablespoons Manischewitz Matzoh Meal
- 2 teaspoons kosher salt
- 1/4 teaspoon white pepper
- 4 to 6 ounces fresh or frozen cranberries
- Applesauce, optional
- Prepare a large bowl filled with cold water.
- Peel potatoes, and as you finish each, place in cold water to prevent browning.
- Pour oil about 1/4 way up the side of a large skillet and heat over medium heat.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
- Add eggs, Manischewitz Matzoh Meal, salt and pepper and mix well.
- Add cranberries and mix well until combined.
- Drop heaping tablespoons of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Drain on paper towel lined baking sheets.
- Serve warm with applesauce if desired.