Published October 31, 2013 - Last Updated January 22, 2021
I was thrilled when Manischewitz asked me to develop a recipe for Thanksgivukah. This once-in-a-lifetime convergence of Thanksgiving and Hanukkah is most definitely cause for celebration! Two fun holidays, fabulous family celebrations, and lots of glorious food. What could be better? In honor of the glory that is Thanksgivukah, I whipped up these Curry Vegetable Latkes, a Hanukkah food tradition with a delicious twist. Instead of potatoes, I subbed healthier zucchini and carrot shreds. I also added curry, allspice, cumin and cayenne to take the flavor to another level. The spices warm things up a bit, giving these latkes a terrific flavor. I used Manischewitz matzo meal and potato starch to bind them, which means you could make these latkes for Passover as well. Or just eat them year round, as I am tempted to do!
To celebrate Thanksgivukah, Manischewitz is hosting an online recipe contest with a $1,000 prize. I know a lot of you are fabulous home cooks, and I’m certain you have some rocking recipes to share. “Like” the Manischewitz page on Facebook for more details (official rules here). The contest ends November 10th, when voting will start to determine the winner. If you enter, comment me and let me know so I can cheer for you in my kitchen!
Meanwhile, check out these fabulous Thanksgivukah links from Manischewitz:
Enjoy these Curry Vegetable Latkes, a fun and somewhat healthier twist on a Hanukkah classic. I like serving them with a dollop of labaneh or tzatziki, but they’re also great as-is without topping.
This post was sponsored by Manischewitz. Thank you for supporting my sponsors, they help me to share more free recipes and food history with you!
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...