In the real tradition of Chanukah: Enlightened Potato Latkes (yes- baked latkes!) – Replay

I am always asked for my baked latke recipe so I am re-posting it along with my questions about how the tradition of using copious amounts of fat came about.

I just don’t get it. The miracle of Chanukah is that one day’s worth of oil lasted eight days. How does that translate into eating everything that is fried to celebrate the festival? It simply doesn’t make sense to me. And it’s not because I’m a dietitian.

When you consider what Jews do at every other holiday, Chanukah should be a low fat festival. At Passover, do we eat double-leavened bread because the Israelites fled Egypt in a hurry and couldn’t wait for the dough to rise? No we do as they did centuries ago. We eat unleavened bread – matzo. It’s the same at all the religious holidays.

So in the spirit of tradition, here is my recipe for baked latkes. They are absolutely yummy and my family actually prefers these over fried ones. Serve with light sour cream or applesauce.

Enlightened Potato Latkes

Makes 36 latkes.

2 – 3 tbsp (25- 45 mL) vegetable oil
4-5 scrubbed potatoes (about 2 pounds/ 1 kg), shredded
(place shredded potatoes in bowl of cold water as you peel and shred other potatoes, then drain well)
1 cup (250 mL) minced onion
2 large eggs
1 tsp (5 mL) salt
Freshly ground pepper
1/4 cup (50 mL) all-purpose flour or matzo meal

Prepare two baking sheets by brushing each with 1 tablespoon/ 15 mL vegetable oil. Preheat oven to 450 degrees F/230C.

To remove excess liquid, place shredded potatoes in batches in a salad spinner  and spin until each batch is completely dry.  Add each batch to a large bowl.  (If you don’t have a salad spinner, place potatoes in clean dish cloth and squeeze to remove excess liquid.)

In a large bowl, combine shredded potatoes, minced onion, eggs, salt, freshly ground pepper and flour until well-mixed. Place latke mixture on one of the prepared baking sheets in heaping tablespoons; flatten using a fork.

Bake in preheated oven for 10-12 minutes. Remove from oven and turn latkes. Return to oven and bake another 5-8 minutes or until golden brown.

While the first batch is baking, place second batch of latke mixture on pan. Once the first pan is removed from the oven, bake the second using previous instructions. Remove latkes from pans and keep warm until serving. If latke mixture does not fit onto two pans, prepare pan again by and bake as above.

Per latke nutritional information:
Calories: 39
Protein: 1 gram
Fat: 1 gram
Saturated Fat: less than 1 gram
Carbohydrate: 8 grams
Dietary Fibre: 1 gram
Sodium: 53 milligrams

©Rosie Schwartz

What kind of latkes do you make for Chanukah? Please share your ideas below.

Tags: , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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2 Comments on “In the real tradition of Chanukah: Enlightened Potato Latkes (yes- baked latkes!) – Replay”

  1. Ema Jones
    December 12, 2014 at 5:56 am #

    I love the hand made Shmura matzo…

    • December 12, 2014 at 9:37 am #

      I do too! Unfortunately I only get to enjoy it at Passover! I have not seen it any other time.

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