Hanukkah Haystacks (Root Vegetable Fritters)
Try this Hanukkah Haystacks (Root Vegetable Fritters) recipe.
Try this Hanukkah Haystacks (Root Vegetable Fritters) recipe.
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 3 large eggs beaten
- 1/2 teaspoon sweet paprika
- 1 1/2 teaspoons kosher salt divided
- 1 1/2 lbs raw root vegetables* peeled and shredded, yield 5-7 cups**
- 120 grams ( 1/2 cup) coarsely grated onion (use the large gr
- 25 grams ( 1/4 cup) sliced green onions white and light green parts only
- 38 grams (3 tablespoons + 1 teaspoon) potato starch
- 1 1/2 teaspoons roughly chopped fresh thyme leaves
- 1 1/2 teaspoons chopped fresh sage
- 1/2 teaspoon toasted and ground cumin
- 1/2 teaspoon toasted and ground coriander
- neutral oil for frying (i like avocado or grapesee
- applesauce (or other fruit puree) and sour cream crã¨me fraã®che or greek yogurt for serving
- Carbohydrate 0.898378055224868 g
- Cholesterol 264.511111110835 mg
- Fat 6.30196194438369 g
- Fiber 0.12731250333786 g
- Protein 8.02915444421593 g
- Saturated Fat 1.96677472218439 g
- Serving Size 1 1 large or 18 small fritter (123g)
- Sodium 242.376116659418 mg
- Sugar 0.771065551887008 g
- Trans Fat 1.05225249999689 g
- Calories 92 calories
Step-by-step
- Preheat oven to 250°F. Line a sheet pan with paper towels and set aside. Place a metal cooling rack inside another sheet pan and set aside.
- Drain the vegetables: Rinse and squeeze dry a piece of cheesecloth and use it to line a large fine-mesh sieve. Combine the shredded vegetables and grated onion (but not the sliced green onions) with 1 teaspoon kosher salt and add the mixture to the cheesecloth-lined colander. Set in the sink to drain for 15-20 minutes. Twist the cheesecloth closed as tightly as you can around the vegetables. Holding the top closed with one hand, twist or spin the bottom bundle tighter and tighter with your other hand to squeeze out as much liquid as possible. Once you’ve twisted it as far as it will go, use your free hand to squeeze the actual bundle - you’ll get even more water out.
- Assemble the fritter mixture: Transfer the dried vegetables to a large bowl and add remaining ingredients, mixing with your hands to combine thoroughly.
- Heat the oil: Cover the bottom of a large cast iron or stainless skillet with ½ to 1 inch of oil and heat over medium-high until the temperature reaches 375°F. (If you don’t have a thermometer for checking the temperature, you want the oil to be hot enough so a piece of grated vegetable sizzles when you drop it in, but not so hot that the oil begins to smoke or the vegetable turns a dark brown almost immediately.) Either way you’ll probably have to keep adjusting the flame up and down during frying to maintain the proper temperature.
- Form and fry the haystacks: If you have red beets in your mixture I recommend wearing disposable gloves for this part. Pick up a wad of about 2-3 tablespoons of the mixture and squeeze it tightly into your palm to compact it, then flatten it so it’s only ½ to ¾ inch thick at most. Carefully transfer it to the oil (you can use a spider or metal spatula to do this if you’re afraid of getting your hand close to the hot oil), and repeat with 2-3 more stacks depending on the size of your pan. Don’t try to do too many at once or the oil temperature will plummet, the stacks will stick together, and you’ll end up with a soggy, greasy vegetable mess. (I leave 2 inches between stacks while frying and usually limit it to 4 at a time since you still need to keep an eye on the ones that are already cooking.) Cook for 1½ to 2 minutes until golden and crisp on the bottom, then flip and finish cooking on the other side. Transfer cooked haystacks to the towel-lined sheet pan to drain for a minute on each side, season with an additional sprinkle of salt, then transfer to the metal rack you set in another sheet pan. Repeat the process with the remaining vegetable mixture until it’s used up.
- Transfer pan of cooked haystacks to oven until ready to serve.
- Serve: Arrange haystacks on a serving platter, garnish with minced chives or chopped fresh parsley if desired, and serve with preferred toppings.
My Hanukkah Tradition: Crispy Root Vegetable Fritters
Hanukkah, the Festival of Lights, is a time for family, friends, and of course, delicious food! While latkes are a classic, this year I decided to spice things up (literally!) with a twist on a traditional recipe: Hanukkah Haystacks, also known as root vegetable fritters. These crispy, flavorful fritters are a delightful addition to any Hanukkah celebration, and they're surprisingly easy to make.
The beauty of this recipe lies in its versatility. You can easily adjust the root vegetables to your liking – carrots, sweet potatoes, beets, parsnips… the possibilities are endless! I love the vibrant colors and earthy flavors that this combination brings. The spices add a warm, comforting touch, perfect for a chilly winter evening. And let's be honest, the satisfying crunch is simply irresistible!
My family absolutely loved these fritters. They were a refreshing change from the usual latkes, and the kids were especially enthusiastic about their unique shape and texture. Serving them with a dollop of applesauce or sour cream (or both!) completed the experience.
I’ve always enjoyed experimenting in the kitchen, blending tradition with my own creative flair. This recipe is a perfect example of that. It’s a simple recipe, but the result is something truly special—a dish that is both comforting and exciting, traditional yet modern. It’s a dish that embodies the spirit of Hanukkah itself: the blending of old and new, the celebration of light and warmth in the midst of winter’s chill.
Beyond the Recipe: Hanukkah is more than just food, of course. It's about remembering history, celebrating resilience, and spending precious time with loved ones. This year, as I prepared these fritters, I found myself reflecting on the meaning of the holiday and the importance of keeping traditions alive while also embracing new experiences. It’s about sharing stories, laughter, and of course, delicious food around the table. The act of making these fritters, from preparing the vegetables to the satisfying sizzle as they fried, became a meditative and joyful process—a small act of creating light and warmth in my kitchen, mirroring the very essence of the holiday.
The aroma of the spices, the vibrant colors of the vegetables, the warm glow of the oven – these are all sensory details that bring a unique dimension to the celebration. It's about creating memories, fostering connection, and savoring the simple moments that make life so rich. This recipe, in its own humble way, contributed to that rich tapestry of memories, becoming more than just a dish of delicious fritters; it became a tangible expression of the joy and meaning of Hanukkah. I hope you'll give this recipe a try and create your own special Hanukkah memories.
Tips and Variations:
- Vegetable Selection: Feel free to experiment with different root vegetables. Rutabagas, turnips, and even carrots would be delicious additions.
- Spice it Up: Adjust the spices to your liking. A pinch of nutmeg or allspice would complement the other spices beautifully.
- Serving Suggestions: These fritters are delicious on their own, but you can also serve them with various dips and toppings such as sour cream, applesauce, or even a spicy dipping sauce.
- Make it Ahead: You can prepare the vegetable mixture ahead of time and store it in the refrigerator for up to 24 hours.
- Freezing Option: Once cooked and cooled, you can freeze these fritters for future use. Simply reheat them in the oven or air fryer before serving.
Happy Hanukkah! May your celebration be filled with light, warmth, and delicious food!
