Healthy Hanukkah Latkes
Create Your Own Bite #16
For the Tri-Color Vegan Latkes:
1/4 Cup Unsweetened Applesauce
1/4 Cup Yellow Onion, Thinly Sliced
1 Sweet Potato, Peeled and Grated
1 1/2 Yukon Gold Potato, Un-Peeled and Grated
1 Red Potato, Un-Peeled and Grated
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Tablespoon Whole Wheat Flour
This recipe makes 18 latkes, approximately 2 latkes per serving.
Estimated Calories: 60
For the Carrot Zucchini Latkes:
1 Cup Grated Carrot
1 Cup Grated Zucchini
1/4 Cup Yellow Onion, Chopped
1/2 Teaspoon Garlic, Minced
1/4 Cup Whole Wheat Flour
1/4 Teaspoon Salt
1/4 Cup Egg Substitute
1/2 Teaspoon Cumin
This recipe makes 9 latkes, approximately 3 latkes per serving.
Estimated calories: 70
In my family, we like to celebrate just about everything – that includes Christmas and Hanukkah. Last night, my family got together back home in Connecticut for the first night of Hanukkah-festivities, and I wasn’t able to make it. Every year I look forward to roasted green beans, challah, even the smell of my aunt’s oven-barbecued brisket.
But most of all, I crave the crispy potato latkes being passed around the table.
Fortunately, my wonderful friends Jess Harriton and Jordan Koluch helped me prepare my own unconventional version of this traditional holiday dish. We picked two unique recipes; one vegan, and both very low in calories, in order to kick off the festival of lights.
Latkes are the perfect dish to make with friends because there’s a lot of back work; the sweet potato, zucchini, and carrots must be peeled, and all of the vegetables must be grated. Someone must stand over the stove and manage the actual latke-cooking.
Jess got to work chopping the onion for both latke dishes, while Jordan peeled and grated. I measured out spices and the additional ingredients, and manned the frying pan. For the Carrot Zucchini Latkes, simply mix together the grated carrot and zucchini with the additional ingredients in a large bowl.
To prepare the Tri-Color Potato Latkes, first sautee the onion until slightly browned. Mix the onion in with the additional ingredients, stirring until the flour is fully incorporated.
To cook, I found cooking spray to be more than adequate. For a little extra crunch, divide a half a tablespoon between the latkes while frying in a pan on medium heat.
Each mix can be scooped with a 1/4 cup measure. Press down the pancakes with the base of the measuring cup to flatten, and cook for three minutes on each side.
Serve hot with unsweetened applesauce, or a dollop of fat free greek yogurt. These are perfect sides, because of the balance between hot and cold.
I’m so glad I was able to share this holiday with all of my amazing friends, including Kendall and Heather, who made it in time for all of the leftovers. There are still plenty more to get us through the next seven nights.
Happy Hanukkah, all. Enjoy these healthy little bites, and don’t forget to check in this week when I share all the incredible things I learned at Earth Emerson’s bi-annual Vegan Food Fest.