To help you get your delicious latke fix this Hanukkah, Beth Warren, MS, RDN, CDN, founder of Beth Warren Nutrition and author of Secrets of a Kosher Girl, says that she loves baking her latkes instead of deep-frying them—it's easier to execute and splatter-free. Win-win, right? "To do so, simply drizzle some olive oil on top and bake them in the oven," she says.
If you're looking to add a bit of extra fiber and vitamins to your favorite Hanukkah dish, you can also try incorporating veggies into your shredded potato batter. "An easy way to make latkes more gut-friendly is to substitute some of the potato with a non-starchy vegetable, like zucchini or cauliflower," Warren says.
Hungry yet? Below, Warren shares her tried-and-true nourishing latke recipe—and eight more foodies share their healthy latke recipes, too. You can thank us when your Bubbe insists upon seconds.
Keep reading for nine healthy latke recipes to make this Hanukkah
1. Zucchini latkes
4 zucchini, spiralized
1 small onion, grated or chopped
2 whole eggs and 1 egg white, whisked
2 Tbsp almond flour
Salt, pepper, and cinnamon to taste
1 tsp allspice
1 Tbsp coconut oil or 3 Tbsp avocado oil
1. Mix all ingredients together, except for the oil.
2. Take a small handful of the mixture and form into a patty. It is okay if it doesn’t stick together.
3. Add one tablespoon of coconut or three tablespoons of avocado oil to a shallow pan. Place in the patty and cook until the bottom turns brown, about three to four minutes, on each side. You can also bake for a healthier version by drizzling extra virgin olive oil on top of the zucchini latkes on a baking sheet and bake about seven minute on each side at 400° F.
This fall-inspired latke eschews potatoes and pairs butternut squash with flavorful sage. Another secret? "Garbanzo bean flour, packed with lots of protein and fiber, binds all of the ingredients together into a perfect savory cake," writes Karen Biton-Cohen of K.ABC.
What better way to spice up the holiday classic than with superfoods? Turmeric takes these fritters up a notch, adding color and anti-inflammatory nutrients. Healthy Nibbles and Bites' creator Lisa Lin also shares her secret for crispy, delicious latkes: "You want to make sure that you squeeze out as much excess water from the zucchini and potatoes as you can so that you don’t get soggy fritters." Tip, noted!
Hannah Kaminsky of BitterSweet takes her latke inspiration from traditional Chinese scallion pancakes, with added nutrition benefits of ginger and scallions, ingredients that also boost deliciousness. "Short ribbons of green onion are woven amongst the strands of potato, punctuated by the gentle warmth of ginger," she says. Winter warming, indeed.
It's time to add some greens to your latkes. "In the middle of this deep fried holiday, we decided to do a recipe with a touch of health, a load of bright colors, and still really tasty," writes Matkonation's Deanna Linder. We told you there was nothing cauliflower couldn't do.
Golden beets are as pretty as they are nutritious, and they taste amazing in this dish when paired with leeks and spices like cumin and coriander. And The View From Great Island blogger Sue Moran recommends topping them off with a dollop of lemon yogurt, for a mouth-watering finish.
The Iron You chooses vitamin-packed zucchini instead of potatoes for his latkes, and adds scallions, almond flour, and the deliciousness of Parmesan cheese.
Pure Ella's latkes are great for vegans, since they skip the eggs, and she reduces the amount of white potatoes by incorporating savory in-season parsnips.
This recipe from The Healthy Maven is vegan, gluten-free, and Paleo. And more importantly, they're delish. (You can thank the coconut oil for that—it adds the perfect hint of sweetness.)
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