"My ultimate Thanksgivukkah latke was dreamt up about a year ago. Sitting next to a buddy of mine in Synagogue, I came up with the idea of the ultimate latke. A latke that had it all. The KOL Latke. Not only is kol the hebrew word for “all” or “whole”, but my awesome friends at KOL Foods supply the best meat and poultry that I believe you can buy in the US and that’s exactly the sort of meat this latke deserves.
My Kol Latke is stuffed with roast turkey breast and cranberry sauce. I don’t think there’s anything missing there!" - This American Bite
- 6 large yukon gold potatoes
- 2 large onions
- 3 eggs
- 1 cup breadcrumbs (optional: gluten free bread crumbs)
- 1 can organic cranberry sauce
- 1 roasted turkey breast
- salt and pepper
- oil for frying
Here’s how to build your latke:
Roast your turkey breast at 400 degrees until the internal temperature reads 165 degrees.
Peel your potatoes and finely grate using a food processor. Grate the onions too and season with salt and pepper. Line a bowl with cheesecloth and pour your potatoes and onions on top. Squeeze out all the liquid, then add the eggs and breadcrumbs. Mix.
Heat your oil.
Form your latkes by sandwiching your turkey and cranberry sauce with potato patties and makes sure the edges wrap around the turkey and cranberry sauce.
Fry on each side for five or six minutes or until golden brown.