As both a diehard Thanksgiving stuffing fan and a devout latke lover, I can personally attest that these stuffing latkes hit the mark on both dishes — the comforting, savory flavors of sage and thyme from the stuffing and the crispy, sour-cream-topped goodness of a proper latke. If you find yourself with leftover Thanksgiving stuffing, you’re halfway there. Just combine with shredded potatoes, egg, and some fresh herbs, and fry in neutral oil for a treat that would be perfect for either holiday.
- 2 cups leftover stuffing of your choice
- 1 large russet potato, peeled, shredded, and stored in cool water
- 1 egg, beaten
- 2 Tbsp fresh herbs (any combination of parsley, dill, chives, or sage), finely chopped
- vegetable oil for frying
- Salt, to taste
- Sour cream and chopped fresh herbs for serving (optional)
- Set up a baking sheet lined with a layer of paper towels.
- In a large sauce pan, heat about a cup of vegetable oil over medium heat until a small piece of stuffing sizzles and bubbles when it’s added to the oil.
- Meanwhile, remove the shredded potatoes from the water, and use a kitchen towel to wring out any excess moisture.
- Combine stuffing, potatoes, egg, and herbs, and blend well to combine. Depending on the moisture level of your leftover stuffing and potatoes, you may need to add a little more egg to make the mixture come together so that you can form the latkes.
- Use your hands to shape the mixture into lates (approximately 10-12).
- Fry each latke in oil for about 5 minutes, flipping once, until golden brown and crispy. Remove to the sheet tray, and sprinkle with salt on both sides.
- Serve warm with sour cream and chopped, fresh herbs if desired.