This year, two meal-centric holidays will fall on the same night to create an evening that’s been aptly named Thanksgivukkah. What that means, in terms of your table, is that along with a turkey (or lentil loaf), stuffing, and mashed potatoes, your meal may very likely include yet another carbo-riffic wallop—latkes.
The traditional fried potato pancake is to Chanukah as the mashed potato is to Thanksgiving. So as much as you may want to omit the not-so-healthy staple over this combo platter holiday, your guests could be super disappointed if you do.
To offer both (without testing the promise of your 4-way stretch yoga pants the next day), try this version from Florence Doueck Chera, of Beyond MyRecipes, who’s known for putting a modern spin on traditional Jewish dishes.
Her recipe brilliantly swaps apples and parsnips for potatoes, and the oven for the deep-fryer. So you and your guests can double up on the holiday without totally over-doing it at the table. —Sarah Sarway
Baked Parsnip and Apple Latkes
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes 6–8 latkes
1 cup parsnip, shredded
½ cup organic gala apple (skin peeled), shredded
¼ cup yellow onion, shredded
1 tsp. kosher salt
Freshly ground black pepper
Coconut oil spray
1. Preheat oven to 450 degrees.
2. Shred the parsnip, apple, and onion. Squeeze out any excess liquid from the shredded ingredients and place them in a large bowl. Add egg, salt and pepper, and mix well.
3. Form the mixture into six balls, and place them on a tray lined with parchment paper, then flatten them out. Spray or brush them with coconut oil.
4. Place the tray in the oven on the top shelf for about 30 minutes.
Serve and enjoy.