Last year’s latkes topped with Thanksgivukkah cranberry apple sauce

A friend once raised an eyebrow at me when I mentioned that I’m making latkes tonight for Chanukah. “You’ll eat latkes?” he asked incredulously. As a matter of fact I do, thanks to a simple rule espoused by Michael Pollan: if my great grandmother would recognize it as food, then it’s fair game. Now, I knew my Great-Grandmother Belle well, and I have a feeling she ate a lot of latkes. And she lived to almost 106.

She probably didn’t make latkes like this, but I have a feeling she would have liked ’em. Happy Chanukah!

3lbs. grated potatoes
1/2 peeled and grated butternut squash
1 large grated zucchini
1 large grated onion
4 cloves minced
3 eggs
1T baking powder
1/3 cup whole wheat flour
1T cumin
1T curry powder
1t garam masala (could substitute 1/2 red pepper flakes)
1T salt
freshly ground pepper

Combine all the ingredients in a large mixing bowl and fry each batch in about 3T of neutral oil until crispy brown. Pat the oil out with a dish towel. Serve with applesauce or sour cream.

(Note: If your kids wouldn’t touch these with a 10-ft. pole, use this recipe to first make them plain. Use only the potatoes, onion, garlic, 2 eggs, 1/4 cup flour and salt. After you make enough for them, add the squash, one more egg, a little more baking powder and flour and the spices.)

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