Photo credit Stephanie Ganz
Prep Cook Yield Ready In
5 minutes 20-25 miutes 10-12 latkes 30 minutes

The Best Use For Leftover Stuffing: Make It Into Latkes

If you love Thanksgiving stuffing, you'll gobble up this perfect mash up.

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.

Photo credit Stephanie Ganz

Ingredients

  • 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)

Directions

  1. Set up a baking sheet lined with a layer of paper towels.
  2. 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.
  3. Meanwhile, remove the shredded potatoes from the water, and use a kitchen towel to wring out any excess moisture. 
  4. 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.
  5. Use your hands to shape the mixture into lates (approximately 10-12). 
  6. 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. 
  7. Serve warm with sour cream and chopped, fresh herbs if desired. 

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