Latkes with Leftovers Challenge

Image by Amelia Saltsman

Thanksgiving may be over, but Hanukah isn’t! I challenge you to a Leftover Latke Contest. Snap a photo of your latkes made with Thanksgiving leftovers and tag it #GoodFoodLatke. You can post them on my Facebook page or just tag them on instagram. We’re going to award the most creative leftover latke with a shiny new cookbook signed by yours truly.

Below is some inspiration from Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook.

Latkes from Leftovers: The Ultimate Thanksgivukkah Recipe

Makes 18 latkes

Lots of ingredients besides grated potatoes lend themselves to being turned into pancakes, including Thanksgiving leftovers. Mashed potatoes, the green vegetable, the orange vegetable, even stuffing and turkey bits. Not all together of course, although potatoes and greens are a great combo. Figure that 2 eggs to 3 cups leftovers will yield about 18 latkes. Here’s the master plan for each type of leftover. Go lightly on salt at first since you aren’t starting with raw ingredients.

3 cups Thanksgiving leftovers

2 eggs, whisked to blend

2 to 4 heaping tablespoons flour or potato starch

¼ teaspoon baking powder

Salt to taste

Black or red pepper to taste

Grated onion, optional

Mild cooking oil such as grapeseed or safflower

Green vegetables: Brussels sprouts, sauteed swiss chard, long-cooked greens, broccoli or broccoli raab work best here. Finely chop the vegetable (or pulse in a food processor, but do not puree). Stir all ingredients together, adding some grated onion if the original dish had no onions.

Roasted root vegetables (carrots, sweet potatoes, turnips, parsnips, potatoes): finely chop vegetables. I especially like red pepper, harissa, or tabasco as a contrast with sweeter orange vegetables.

Mashed potatoes, squash, sweet potato, parsnip, or turnips (I’m assuming NO marshmallows): use the higher amount of flour or potato starch. Try also a combo of mashed potatoes and greens.

Stuffing: finely chop bread stuffing if it was chunky to begin with. Use the lesser amount of flour.

Cooking instructions: Mix together the whisked eggs, leftovers, flour, baking powder, seasonings, and onion if using. Heat a large heavy skillet over medium heat. Swirl in enough oil to generously film the pan, but not more than a depth of ¼ inch. When oil shimmers, add latke mixture by generous tablespoonful, flattening each into a pancake shape. Don’t crowd the pan.

Cook until nicely browned; flip and cook other side, 4 to 5 minutes total. Drain on paper towels.

Sprinkle with a little salt and serve with sour cream, labne, leftover cranberries, etc as desired.

© 2013, Amelia Saltsman