Latkes, or potato pancakes, are a food traditionally served during Hanukkah. These tasty fritters translate to “little oily thing” and are typically fried in chicken schmaltz. This updated recipe uses a duo of sweet potatoes and russet potatoes. Quickly sautéing in minimal oil and then finishing them off in the oven or air-fryer mimics the fried essence of the traditional latke.
Have your family help by rolling up their sleeves to mix and form the patties. We hope these healthy-ish latkes become a family favorite during the holidays.
3 russet potatoes, peeled and grated
1 sweet potato, peeled and grated
1/2 medium yellow onion, peeled and grated
2 large egg
¼ cup whole wheat flour
1 teaspoon salt
1/4 teaspoon black pepper
Applesauce and/or sour cream, for serving
Parsley and/or chives, for serving
Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper
Using a double layer cheesecloth or clean, light kitchen towel to twist and squeeze liquid out of potatoes and onion.
Using your hands, mix together drained potato and onion, eggs, whole wheat flour, salt, and pepper.
Heat 1-2 tablespoons of olive oil in a pan over medium heat.
Sautee latkes for 2-3 minutes per side.
Transfer sauteed latkes to the baking dish and place into the oven. Bake for 15 minutes.
Enjoy with a sprinkle of parsley or chives & unsweetened applesauce and/or sour cream!