Create: Baked Potato and Sweet Potatata Zucchini Latkes

Tomorrow is the first day of Hanukkah, and in celebration of the holiday and in remembrance of the miracle of a day’s worth of oil used to keep the temple lights burning for eight, the tradition is to feast on fried potato pancakes, latkes. But for Creative Delites, it’s hard to offer up a recipe for fried potatoes to an audience of health-conscious eaters. So, in keeping with the miracle part of the holiday– I created a baked latke that’s even better than the traditional deep fried pancake.

These potato latkes also have a subtle, sweet flavor and a deep orange color from the sweet potato.

This recipe also honors the tradition by using a regular potato and a little olive oil to brown the latkes to perfection in the oven. Feel free to serve them with a dollop of applesauce, but to be honest, these potato pancakes need nada!

I love this recipe for healthy potato pancakes because they are light and extra crispy. My favorite traditional latke is, of course, the latkes my mom makes every year for Hannukah. When I emailed her for the recipe, she wrote back, “I don’t have a recipe per se. I’m like a genuine grandma in that I just use a pinch of this and a pinch of that!!!!!

Baked Potato and Sweet Potata Zucchini Latkes

Makes: 12 latkes
INGREDIENTS:

1 small sweet potato, peeled, cut into quarters
1 small russet potato, peeled, cut into quarters
1 small sweet onion, chopped
1/2 of a medium zucchini, cut into quarters

1 large egg
About 1/4 cup matzo meal or potato flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon ground black pepper
2 teaspoons honey
2 tablespoons olive oil or cooking spray

DIRECTIONS:
Note: My mom did give me one very important pancake-piece-of-advice. She recommends using a food processor or a blender to create a smooth consistency. When you grate the potatoes, the latkes come out stringy.

1. Preheat oven to 425°F.
2. In a food processor or blender, grind in the sweet onion
3. Add the egg

4. Grind in the potato, sweet potato and zucchini

5. Add the matzo meal, until it feels right. You want a thick batter.
6. Season the batter with salt and pepper to taste.
7. Drizzle in the honey
8. Stir the mixture until everything is incorporated.

9. Coat a baking sheet with olive oil or cooking spray.
10. Drop latke mixture using a 1/4 measuring cup, forming pancakes that are about 3-inch wide and 1/4-inch thick. Bake for 25 to 30 minutes, then turn the pancakes over, and bake for an additional 10 minutes. Latkes should be deep gold on both sides when done. Note: I like my latkes extra crispy so I leave them in for a few extra minutes.

11. You can reheat in a preheated 450 degree oven to keep the crispness.

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