Hanukkah is the time of year where people get together to catch up, relax and eat! I know that I never attended a Hanukkah party where latkes weren’t present. It just wouldn’t be Hanukkah without these delicious potato cakes.
The reason Jews eat Latkes on Hanukkah is to remind us of the oil that lit the ancient menorah for eight days, when it should have only lasted for a day. To remember this tale about our ancestors, we drench our potato pancakes in oil to make them super crispy and oh so good!
Even though the traditional way to make latkes tastes amazing, it’s time to think a little healthier during an indulging time of year. How could we possibly make latkes taste good without the oil and keep your picky guests happy? It’s simple, we bake them! Pop these in the oven for 30 minutes and you have mouth-watering, crispy potato pancakes that taste just as great as pan-frying them. Maybe even better!
I know when I make this recipe this year, my family will be satisfied and surprised by the great taste and the non-greasy feel of these latkes. Believe me, I know how important tradition is for any holiday and thinking a bit healthier can taste just as great! This recipe is a great way to keep anyone’s traditions alive. And when you slather them with some sour cream, you won’t feel as guilty!
-Lauren, Community Manager at The Hot Plate
Calories (per latke without applesauce or sour cream): 49 Calories, Fat: 0.4 grams, Sodium: 232.8 mg, Carbs, 10.3 grams, Fiber 1.3 grams, Sugars 2.2 grams, Protein 1.5 grams
Add 26 calories & 2.5 grams Fat per Tablespoon of Sour Cream
Add 4.2 calories & 0 grams Fat per Tablespoon of unsweetened Applesauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
49 Calories (per Latke)
0.4 grams of fat
½ pound russet potatoes
½ pound sweet potato
1 small sweet onion, outer skin removed and discarded
1 large egg
1 teaspoon baking powder
1 ½ teaspoon salt
3 tablespoons all purpose flour
Applesauce or sour cream, for serving
1. Preheat oven to 350F.
2. Wash and dry the potatoes, do not peel. Using the large side of a box grater, grate the russet and sweet potato. Grate the onion. Transfer to a colander and press firmly with the palm of your hand to remove excess moisture. Toss and press again.
3. Transfer potato mixture into a large mixing bowl. In a small bowl, mix together the baking powder, salt and flour. Add the egg and the flour to the large mixing bowl; toss to coat.
4. Line a baking sheet with parchment paper and spray lightly with cooking spray or oil. Drop 3 tablespoons of latke mixture onto the baking sheet and shape each one into a 3-inch wide and ¼-inch thick pancake. Continue with remaining mixture. Leave 1-inch between each latke.
5. Transfer baking sheet to the oven and bake for 15 minutes. Flip, increase oven temperature to 425F and continue to bake until latkes are a deep golden colour, about 10 minutes more.
6. Serve latkes fresh from the oven or room temperature with applesauce or sour cream.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt