Chanukah is such a fun holiday to celebrate…especially with kid(s) in the picture. This eight-day celebration includes lighting the menorah, playing dreidel, and eating potato latkes. The latkes, traditionally fried are done so in the tradition of the Maccabees finding oil that was supposed to burn out after one day but instead lasted for eight.
While potato latkes are common fare on Chanukah, They can be enjoyed any time of year. Here is my healthy twist. Baked, not fried, making each one less than 45 calories and 0g fat. I have also swapped out half of the Yukon gold potatoes for sweet potatoes lowering the carb count and increasing the fiber. Plus, sweet potatoes are rich in powerful antioxidants like Vitamin A and C. You can also add greek yogurt as the base to decrease fat and increase protein.
– 1/2-lb. Yukon gold potato
– 1/2-lb. sweet potato
– optional: zuccini or squash
– 1 medium, vidalia onion
– 1 large egg
– 1 tsp baking powder
– 1 tsp kosher salt
– Pinch cayenne
– 2 tbsp whole wheat flour
1. Preheat oven to 425F.
2. Cut up and Grate potatoes and onion and place in bowl.
3. Remove excess moisture by pressing down firmly on potato mixture with paper towel or squeezing out excess liquid
4. Stir egg into potato mixture.
5. Mix together baking powder, salt, cayenne, and flour.
6. Stir spices into potato mixture.
7. Drop latke mixture in 3tbsp measurements onto baking sheet.
8. Bake for 15-20 minutes, then turn the pancakes over, and bake for an additional 10 minutes.
Latkes should be deep gold on both sides when done.