ONE NIGHT ONLY! Get It While It’s Hot! {New Recipes!}
EXTRA! EXTRA! Read all about it! 
ONE NIGHT ONLY!
A once-in-a-lifetime evening for Jews & Friends all over the world! For the first time since 1888, the first day of Chanukah and Thanksgiving coincide!
People have noticed & people have cashed in!
A menurky anyone?
Introducing: THANKSGIVUKAH!!!
Well I’m jumping on board to honor this once-in-a-lifetime celebration where traditional Thanksgiving flavors merge with a classic Chanukah favorite….
That’s right…I’ve created a lighten-up Thanksgivukah LATKE!
This crispy, but healthy, combination of sweet potatoes, pumpkin, and my secret weapon (SPAGHETTI SQUASH), take this classic to a whole new level!
It’s no easy task to lighten up a Chanukah masterpiece…but here’s my latke tip, no matter what variety you prefer: Just because Chanukah originated with OIL years ago doesn’t mean we need our latkes to drip with this fatty foe and land on our hips now-a-days! Faux-fry your latkes by using just enough olive oil to lightly coat the pan, but not leave your latkes dripping. Then blot on a paper towel before serving.
Let the festival of lights begin!
Lightened Up Latkes
Makes 10 small latkes
Ingredients:
- ½ heaping cup sweet potato, grated with skin
- 1 heaping cup spaghetti squash strings, water squeezed out (click here to see how to prepare the perfect spaghetti squash)
- ½ cup yellow/vidalia onion, chopped
- 1 tbsp ground flaxseed (omega 3s!)
- 2 tbsp whole wheat pastry flour
- ½-1 tbsp pumpkin puree (use greater amount if your batter is too dry)
- ½ tsp salt
- Dash black pepper
- ¼ tsp chili powder
- Pinch cayenne pepper
- 1 egg
- Nonstick olive oil spray or olive oil (just enough to coat the pan!)
Directions:
- Prepare vegetables. Grate sweet potato, bake and fork strings from spaghetti squash, and chop onion. (Click here to read about how to make the perfect spaghetti squash!). Squeeze excess liquid from spaghetti squash using a cheese cloth or warm in a nonstick skillet for a few minutes (be sure not to overcook!). Once water is removed, be sure you have a heaping cup of spaghetti squash strings.
- In a medium bowl, add vegetables with all other ingredients (how easy is that?!). Mix very well to combine. Your “batter” should be wet, but not too soggy. If needed, sprinkle more flour or add more vegetables to reach the right consistency.
- Form mixture into patties, approximately 1/8 inch thick.
- Over medium heat, spray large skillet with nonstick spray or olive oil (just enough to coat the pan!). Once heated, added patties and cook for approximately 2 minutes on each side, or until thoroughly browned with crispy edges.
- Serve warm with cranberry compote (see below).
Latkes will stay fresh in an airtight container in the fridge for about 4-5 days, but I recommend eating immediately! To reheat, warm a nonstick skillet so exterior crisps again (they will get softer and slightly soggy if left in the fridge).
Maple Citrus Cranberry Compote
This is the perfect recipe to make in advance and is even better-tasting the next day as the flavors meld and strengthen. The maple, citrus, and tartness of cranberries can all be detected and create the most delicious explosion for your taste buds!
Nutritiously speaking, cranberries are packed with antioxidants, vitamins C, E, & K, plus fiber!
Ingredients:
- 1 bag fresh or frozen cranberries (if frozen, thaw)
- ¾ cup fresh-squeezed orange juice (100% juice)
- ½ cup unsweetened applesauce
- 2 tbsp maple syrup
- Dash salt
Directions:
- Add all ingredients in a medium pot and stir to combine. Bring mixture to a boil (medium-high heat) and then reduce heat to a simmer.
- Cover for approximately 30 minutes and let sit.
- Uncover, stir, and continue to simmer for another ~40 minutes, until sauce thickens.
***Cranberry compote will stay fresh in airtight jars in your refrigerator for approximately one week. Use leftovers over pancakes, oatmeal, or simply roasted squash…mmm.