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Thanksgivukkah Recipe: DGS Delicatessen’s Sweet Potato Latkes With Cranberry Mostarda

Chef Barry Koslow melds Jewish tradition with Thanksgiving flavors.

A Hanukkah latke with Thanksgiving flavors from chef Barry Koslow. Photograph courtesy of DGS Delicatessen.

The first night of Hanukkah and Thanksgiving only coincide once every 70,000-odd years, so it’s definitely an occasion worth noting. We asked DGS Delicatessen chef Barry Koslow to concoct a Thanksgivukkah recipe, bringing together flavors from both traditions. The result: sweet potato latkes topped with a savory cranberry condiment, a perfect appetizer or side for your holiday table.

Latkes are simple, recipe-wise, but the trick is keeping them crisp. Make sure you squeeze as much moisture from the potatoes and onions as possible, and pan-fry them in clarified butter, canola oil, or even duck fat for a crackly crust. The DGS team recommends underseasoning the mixture to start, frying up a small test bite, and adjusting to taste. The cranberry mostarda to finish the dish is an easy, chutney-like accent that can be made a week in advance. Latkes aside, you may have just found your new cranberry sauce.

Sweet Potato Latkes With Cranberry Mostarda

Serves 4 as a side dish

For the cranberry mostarda:

½ cup dry white wine, such as Pinot Grigio
½ cup diced apple
½ cup dried apricots
¼ cup mustard seeds
¼ teaspoon mustard powder
½ cup water
Pinch of salt
1 cup fresh cranberries

Combine all ingredients except for the cranberries in a small sauce pot. Bring the mixture to a boil, then reduce to a simmer.

Simmer for about 5 minutes, or until the mustard seeds start to plump up.

Pull the pot off the heat and add the cranberries, gently stirring. Be careful not to pop them.

Pour the mixture into a bowl or jar and chill thoroughly before serving. The mostarda can be kept in the fridge for up to a week.

For the latkes:

1 Idaho potato
1 medium sweet potato
½ medium white onion
2 egg yolks
2 small sage leaves, minced
½ cup clarified butter, canola oil, or duck fat (if you’re going decadent)
Salt and pepper to taste

Preheat the oven to 350 degrees.

Using the largest holes of a box grater, grate the sweet potato, Idaho potato, and onion into a mixing bowl.

Squeeze as much water from the mixture as possible and place mixture in a separate bowl. Discard the water.

Add the egg yolks, sage, salt, and pepper to the bowl. Mix all the ingredients until incorporated.

Place a nonstick pan on medium heat and add the clarified butter, oil, or fat.

Form the potato mixture into baseball-size spheres, and gently place in the butter. Flatten them with a spatula into a pancake shape, so they’re about 1⁄8 inch thick.

Brown the latkes for approximately 5 minutes per side. Remove from pan and put on a paper towel to sop up any extra grease.

Finish the latkes for 10 minutes in the oven on a cookie sheet.

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