Vermont Public is independent, community-supported media, serving Vermont with trusted, relevant and essential information. We share stories that bring people together, from every corner of our region. New to Vermont Public? Start here.

© 2024 Vermont Public | 365 Troy Ave. Colchester, VT 05446

Public Files:
WVTI · WOXM · WVBA · WVNK · WVTQ · WVTX
WVPR · WRVT · WOXR · WNCH · WVPA
WVPS · WVXR · WETK · WVTB · WVER
WVER-FM · WVLR-FM · WBTN-FM

For assistance accessing our public files, please contact hello@vermontpublic.org or call 802-655-9451.
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

This Year's Thanksgiving Has A Whole Lotta Latkes

As you’ve probably heard already, this year marks the auspicious conjunction of two holidays that both enjoy elaborate food traditions: Thanksgiving and Hanukkah. For many people, the traditional food of Hanukkah is the latke, a potato pancake. For a lesson in how to make latkes, we turn to freelance food writer Melissa Pasanen, who usually hosts a very large Hanukkah celebration.

Melissa's tips:

  • shred 2 lbs. of well-washed, unpeeled potatoes in a food processor
  • remove half of the shredded potatoes; press them in a collander and drain them
  • peel and chop one onion in the food processor with the remaining half of potato
  • combine all the potato in a big bowl and crack an egg over it
  • mix with a pinch of kosher salt and couple tablespoons of matzo meal

Heat a couple tablespoons of oil in a heavy pan, and fry the potato pancakes till they are golden brown. Serve with apple sauce.

Sage Van Wing was a Vermont Edition producer.
Latest Stories