Not Your Momma’s Latkes!

“Hanukkah is the festival of lights. Instead of 1 day of presents, we have 8 crazy nights,” begins the famous Adam Sandler “Hanukkah Song.”  Well, Hanukkah is just around the corner, so it’s time to break out the box grater and start grating some potatoes and onions to make those famous latkes (a.k.a., potato pancakes).

However, this year we wanted to take latkes to a new dimension. You see, latkes are traditionally made from shredded or grated potatoes, minced onion, flour, egg, baking powder, salt and pepper and then fried in oil. They are served with sour cream and applesauce. Our idea was to up the nutritional value of the latkes by changing the veggies, as well as change out the flour source to make them gluten free. We’re calling our collection of latke recipes, “Not Your Momma’s Latkes!”

We’re offering up new versions of latkes, so that there’s something for everyone!

Sweet Potato Latkes

  • 2 cups shredded sweet potatoes (orange flesh)
  • 1 egg + 1 egg white, whisked
  • 2 tbs. Gluten-free flour (try Bob’s Red Mill or Pamela’s)
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. cinnamon
  • 1 tbs. canola oil
  1. Preheat oven to 450F. Prepare 2 baking sheets by lining them with foil and coating with cooking spray.
  2. In a large bowl, combine all of the ingredients until well-combined.
  3. Drop by tablespoonfuls onto the prepared baking sheets and press down to flatten. Place in the oven and bake 5 minutes, or until lightly golden. Flip and bake another 5 minutes, or until lightly golden.
  4. Remove from oven to platter and serve with applesauce and nonfat-plain Greek yogurt (instead of sour cream).

5 servings. Per serving: 143 calories; 3.9 (g) fat; 24 (g) carbs; 3.9 (g) protein

ASIAN CARROT SCALLION LATKES

AsianCarrotScallionLatke(2)

  • 3 cups shredded carrots
  • 3 scallions, finely chopped
  • 3 eggs, whisked
  • pinch salt and pepper
  • 2-3 tbs. flour (coconut, almond, or gluten free)
  • olive oil for frying
  1. In a large bowl, combine carrots, scallion, and egg. Stir salt and pepper and flour into carrot mixture.
  2. In a large skillet, heat 1 tbs. oil.
  3. Scoop large tablespoonfuls of batter onto skillet. Fry patties on each side over medium heat until browned and crispy. Transfer patties to paper towel lined plate to drain.
  4. Repeat process until all batter is used up.

6 servings; Per serving: 63 calories; 2.5 (g) fat; 5.5 (g) carbs; 2.3 (g) protein

Asian Dipping sauce

  • 1 tbs. low-sodium soy sauce or gluten-free tamari
  • 1 tbs. seasoned rice vinegar
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. freshly grated ginger
  • 1/2 tbs toasted sesame seeds
  1. Combine all ingredients together in a small bowl and serve with latkes.

Analysis for the entire sauce: 86 calories; 4.5 (g) fat; 7.2 (g) carbs; 2.8 (g) protein

Zucchini-Potato Latkes

  • 2 lbs. yukon gold potatoes, shredded on a box grater or in food processor using a shredding disk
  • 1/2 onion, shredded
  • 2 zucchini, shredded
  • 1 carrot shredded
  • 2 green onions, green and whites parts, sliced thinly
  • 1 egg + 1 egg white, whisked
  • 2 tbs. whole wheat pastry flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 tbs. canola oil
  1. Preheat oven to 450F. Prepare 2 baking sheets by lining them with foil and coating with cooking spray.
  2. In a large bowl, combine all of the ingredients until well-combined.
  3. Drop by tablespoonfuls onto the prepared baking sheets and press down to flatten. Place in the oven and bake 5 minutes, or until lightly golden. Flip and bake another 5 minutes.
  4. Remove from oven to platter and serve with applesauce and nonfat-plain Greek yogurt (instead of sour cream).

6 servings. Per serving: 152 calories; 1.1 (g) fat; 30.8 (g) carbs; 5.6 (g) protein

SPICY SPAGHETTI SQUASH LATKES

SpicySpaghettiSquashLatke

  • 1 small yellow onion, diced
  • 1/2 small jalapeno, seeds removed and diced
  • ½ tablespoon coconut oil
  • 1½ cup cooked spaghetti squash, squeezed of excess water
  • 1 egg
  • 3-4 tablespoons almond meal/flour
  • 2 tablespoons fresh parsley, chopped
  • coconut oil for frying
  1. In a medium skillet over medium heat, sauté the onion and jalapeno with the ½ tablespoon coconut oil until softened, about 3 minutes.
  2. In the meantime, combine the squash, egg, almond meal and parsley in a large bowl.
  3. Once onion & jalapeno mixture is done, add it to the large bowl with the squash and mix together.
  4. Using the same skillet over medium-high heat, add enough coconut oil for pan frying (about 1-2 tablespoons).
  5. Spoon about 2 tablespoons of the squash mixture into the skillet and fry until brown and crispy (about 3-4 minutes) on the bottom, flip and cook on the other side until crispy.
  6. Carefully transfer latke onto a paper towel lined cooling rack.
  7. Garnish with extra parsley and serve with yogurt, sour cream or applesauce.

4 servings. Per serving: 101 calories; 7.5 (g) fat; 6.7 (g) carbs; 3.2 (g) protein

Curried Butternut Squash Latkes

  • 1 butternut squash, peeled and seed
  • 2 eggs
  •   2-3 tbs. almond or coconut flour
  • 1 tsp. curry powder
  • 1 tsp. cumin
  • 1/2 tsp. cinnamon
  • 1 tbs. freshly grated ginger
  • salt and pepper
  • virgin coconut oil for frying
  1. Grate the butternut squash. Whisk the eggs and add to the butternut squash, along with the flour, curry powder, cumin, cinnamon, and ginger. Season with salt and pepper.
  2. Heat 1 tbs. oil in frying pan. When hot, add batter 1-2 tbs. at a time to make a latke. Cook until golden, flip and cook until other side is golden.

4 servings; Per serving: 84 calories; 2.1 (g) fat; 14.6 (g) carbs; 3.3 (g) protein

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