Oil Rush: A Deep-Fried Thanksgivukkah Menu

Let's face it: Thanksgiving might as well be called Unbutton Your Jeans Day, and as a celebration of oil, Hanukkah is anything but light. We've been known to get down and dirty with the deep-fryer -- when used judiciously, it adds wonderful flavor and richness to food -- so given the holiday overlap, we couldn't resist its siren call. These Thanksgiving-inspired recipes put Hanukkah's MVP ingredient front and center. Watch your portions, eat a salad on the side, and don't let your cardiologist know we had anything to do with this.

Related: 25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day

Mazel Treat

The ambitious can, in fact, deep-fry the whole bird. But if that sounds too over-the-top, these turkey croquettes are a fun compromise. Stuffed with mashed potatoes and served with cranberry sauce, they're like latkes Thanksgiv-ified.

Turkey Croquettes

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium onion, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons minced fresh sage
1 1/2 teaspoons minced fresh savory or thyme
2 cups finely chopped cooked turkey
1/4 cup heavy cream
1 cup mashed potatoes
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 1/2 cups finely ground fresh breadcrumbs
Vegetable oil, for frying
Cranberry sauce, for serving

1. Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.

2. Add potatoes, flour, and egg to turkey, and season with salt and pepper.

3. Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.

4. Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

Honor Your Roots

Elsewhere in nontraditional latkes, we've fried Thanksgiving-friendly sweet potatoes into festive patties. Do you dare top them with marshmallows? (Omit the scallions, if so.)

Sweet Potato Latkes

3 scallions, white and light-green parts only, thinly sliced
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground pepper
1 1/2 pounds sweet potatoes (about 3 large), peeled and grated on the large holes of a box grater
1 1/2 pounds Yukon Gold potatoes (about 3 medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Sour cream and applesauce, for serving

1. In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and toss until combined and evenly coated.

2. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

3. Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

Related: All of the Turkey Recipes You'll Ever Need

A (Dreidel) Spin on 'Snips

It wouldn't be Thanksgiving without a root veggie side, Be it turnips or taters. These parsnip crisps will keep their crunch for five days -- a killer make-ahead stove-side snack. And don't stop there -- most other veggies can be likewise sliced and sizzled away to glory.

Smoky Parsnip Crisps

4 pounds parsnips, peeled
Vegetable oil, for deep-frying (about 8 cups)
Coarse salt, for sprinkling
Mild smoked paprika (also called pimenton), for sprinkling

1. Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock or soup.) Toss parsnip strips by hand to separate.

2. Heat 3 inches oil in a heavy medium-size pot until it registers 365 degrees on a deep-fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degrees between batches.) Before serving, sprinkle with smoked paprika.

Bean Mitzvah

On a platter or in a casserole, green beans are another Thanksgiving stalwart. Trade canned cream of mushroom soup for a homemade gravy and deep-fried shallot strings, or opt for tempura-style green bean fries.

Green Bean Casserole

3 cups vegetable oil
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups all-purpose flour
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved
1/4 cup (1/2 stick) unsalted butter
1 pound button mushrooms, trimmed and coarsely chopped
14.5 ounces low-sodium chicken broth
1 cup whole milk

1. Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)

2. In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)

3. In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)

4. Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

Kosher Salt

Round out your spread with additional deep-fried vegetation -- you know, for health. Baby artichokes, okra, black-eyed peas, and even herbs are unexpected (but not unwelcome) delights.

Fried Baby Artichokes

12 baby artichokes
1/2 cup extra-virgin olive oil
Coarse salt or sea salt
4 garlic cloves, lightly crushed
1/2 lemon, for serving

1. Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem.

2. Pour oil and 1/2 cup water into a medium deep, heavy pot or Dutch oven. Add artichokes and 1/2 teaspoon salt. Cook over medium-high heat, turning artichokes occasionally, until water has evaporated and oil begins to spatter, about 8 minutes.

3. Add garlic. Reduce heat to medium; cover pot with a spatter screen or an inverted sieve. Continue cooking artichokes, turning occasionally, until tender and golden brown all over, about 10 minutes. Turn artichokes cut sides down, and press with tongs, wiggling them to separate leaves. Cook until crisp and dark golden brown, 5 to 7 minutes more. Using tongs, transfer artichokes and garlic to paper towels; set artichokes cut sides down to drain. Sprinkle with salt. Serve with lemon for squeezing.

Happy Challah-days

No deep-frying here -- although we do suggest pan-frying any leftovers! -- but the inclusion of pumpkin challah bread makes this dressing a fitting inclusion for our feast. If you're wedded to the cause, though, our un-stuffing is shaped into patties and fried, croquette-style, to serve.

Cornbread and Pumpkin Challah Stuffing with Dried Fruit

1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread, day old
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

Cook's Note

If you do not make the pumpkin challah, substitute a rich store-bought brioche or challah.

1. Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.

2. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

Gelt-y Pleasures

With pie and doughnuts leading their respective holiday fronts, we've no shortage of ideas to combine the two: Stuff your sufganiyot with cranberry jam or pumpkin butter; layer torn pieces into a trifle; or pay a doughnutty homage with a similarly ringlike sweet-potato-bourbon Bundt. Happy Thanksgivukkah indeed.

Cranberry Trifle

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

1. In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.

2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

3. Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
21 New Thanksgiving Dessert Ideas to Try This Year

Need a deep-fried refresher course? Watch Sarah Carey turn out perfectly golden, crispy chicken.