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Parve
Easy
40 Minutes
Diets 
The traditions of Chanukah and the flavors of Thanksgiving! These latkes have all the flavors we love from fall in a delicious, fried combo. We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. To watch Mozelle’s takeover, click HERE.
1 and 1/2 cup frozen corn kernels
1 cup yellow cornmeal
1/4 cup brown sugar
3 eggs
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup neutral-flavored oil, like vegetable or canola, for frying
2 baby carrots (for frying)
2 apples, chopped
10 to 15 sage leaves
1 teaspoon brown sugar
1/2 teaspoon Gefen Cinnamon
Place oil in a frying pan and begin to heat up over a medium-high flame.
Place a wire rack over a piece of parchment paper.
Combine all the ingredients (minus the oil and carrots) in a bowl and mix well. Mixture will be thick.
To make sure oil is ready, place the baby carrots in. If bubbles start to form around the carrots, you’re good to go!
With your hands, take about 1/4 cup of batter and form a patty about one inch thick. Place in oil to fry. Using the back of the spatula, press down to flatten the patty a little. Cook for four to five on each side.
Once done frying, place on wire rack. Continue until all latkes are fried.
In the same oil the latkes were fried in, add sage and fry for one to two minutes, until crispy. Remove and place on wire rack.
Add chopped apples to the oil and fry for about eight to 10 minutes, until soft and golden. Remove and place on paper towel to absorb oil.
In a bowl, add fried apples, cinnamon, and brown sugar and crush the fried sage leaves on top (saving some for garnish).
Mix well.
Serve the cornbread latkes with the chutney spooned on top and garnish with additional sprinkling of fried sage. Happy Thanksgivingkah!
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