Pumpkin Hashbrown Latkes {Thanksgivukah Recipe}

Thanksgivukah is just around the corner and my newsfeed is buzzing with recipes for the food fest holiday. Not one to feel left out, I decided I had to create my very own tasty fusion for the big day. (or rather big meal!) Since Manischewitz is the king of all things Kosher, I decided to collaborate with them and use their tried and true products for recipe testing. I like a good time saver in the kitchen and using their Manischewitz Homestyle Potato Latke Mix saved me a lot of time from peeling and shredding potatoes! (which lets be honest, sucks. Does anyone actually like to cut their fingers as they grate those stubborn vegetables?) the texture is the same minus the hard work. I combined the latke mix with some good ol pumpkin puree (because what else screams Thanksgiving like Pumpkin?) and added some spices as well as a few options for savory add ins like chives and mozzarella chunks. These ingredients cooked up the perfect blend of Thanksgiving and Chanukah flavors in one delicious dish, Pumpkin Hashbrown Latkes served with Cranberry Applesauce! Do you have your own mashup recipe? If so, submit it to the Manischewitz Holiday Recipe Contest and you could win $1,000! Enter HERE.

Pumpkin Hashbrown Latkes:

6 oz. Manischewitz Homestyle Potato Latke Mix
2 eggs
1 cup of water
3/4 cup pure pumpkin puree (not pumpkin pie)
1/8 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. chili powder
1/4 cup chopped chives (optional)
3 oz. mozzarella cut into small chunks, string cheese works great! (optional)
1/2 cup of Manischewitz matzo meal (optional)

Whisk together eggs. Add in cup of water and mix well. Stir in contents of latke package and mix well. Let it rest for several minutes until it thickens. Then add in pumpkin puree and black pepper, salt, garlic and chili powder. Mix well. Heat up a frying pan with oil (about 2 tablespoons) and using 1/2 tablespoon measuring spoon, scoop out batter and fry latkes until golden brown on both sides. Serve with chopped chives and cranberry applesauce. (recipe below)

If you want to create an even more delicious latke, add in chives and mozzarella chunks when you season the batter. Then scoop out 1/2 tablespoon mixture and shape into a patty before rolling it in the matzo meal crumbs. Continue with frying them up until golden brown on both sides.

*Tips & Tricks: Infuse the oil with rosemary for added flavor! Simply place one or two springs of rosemary in the oil while it heats up until fragrant, then remove rosemary before adding in the latke batter. I used salt, pepper, garlic powder and chili powder to season these however you can mix it up and spice it just the way you like it! Try sweet paprika, cumin, thyme or nutmeg. You can always divide the batter and season them differently to test out which one you like best.

Cranberry Applesauce

4 apples (fuji or gala)
12 oz. fresh cranberries
3 cinnamon sticks
1 cup of sugar
3 cups of water

Place ingredients in a large pot. Bring to a boil and let it simmer until berries begin to pop. Stirring often so mixture does not stick to pot. (mixture should slowly thicken, about 30 minutes) Remove from heat and allow to cool off. Remove cinnamon sticks and serve whole or blend together.

Manischewitz Contest Info Links:
Manischewitz Holiday Contest Site
Holiday Video
Manischewitz Facebook Page
Recipe Contest Page
Contest Rules

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