The Jewish holiday of Hanukkah is also known as "The Festival of Lights" because of the tradition of lighting a menorah (candleabra). The other tradition that goes with Hanukkah is the eating of oily food - specifically potato pancakes, known as latkes. There is actually a historical reason for eating oily foods - I did not invent this as an excuse to eat fried potatoes! For the background of the story, click here.
Latkes are simple, but messy, to cook, and are definitely NOT a diet food so stick to one or two just for symbolic reasons. Some recipes call for matzoh meal or flour to be added, but I'm providing as the first recipe one that can be used by those who are gluten-intolerant and can't have flour. [In the second recipe, potato flour can be used for those who are gluten intolerant or have a wheat allergy]. For those of you who are really serious about watching your weight/fat intake, I’ll also post a version of “baked” latkes however, I personally would recommend having one or two “real” ones than five or six baked ones. There are some things you just have to do the traditional way.
Potato Pancakes (Latkes)
- 1 1/2 pounds baking potatoes, peeled
- 1 medium onion
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1/2 to 3/4 cup vegetable oil
Grate the potatoes by hand using a large grater. Do the same with the onion if you can stand to. (It tastes better that way, but if you can't take grating it, just chop finely or use a food processor). Mix potato and onion and press into a mesh sieve, pushing out as much liquid as possible. In a large bowl, mix the potato/onion mixture with the egg and salt. Heat 1/4 cup oil in a 12-inch skillet until hot but not smoking. Working in batches of four, drop two tablespoons of mix per latke into the oil. Flatten slightly into circles or ovals. Cook until the bottom is golden, then flip and cook the other side until browned and crispy.
Cooked latkes can be kept warm in a low oven... but in all liklihood, family members will be snatching them away before they can be placed in the oven. These are traditionally served with sour cream and/or applesauce. This recipe will make approx 16 latkes.
Per Latke - 100 calories, 7 grams fat, 1 gram fiber - 2 WW points per latke
Low-Fat Latkes
- 1 1/2 pounds baking potatoes, peeled
- 1 medium onion
- 3 egg whites
- ¼ cup all-purpose or potato flour
- 1 tsp salt
- Canola oil spray
Turn on oven to 450 degrees. Place a non-stick baking sheet into the oven to heat. Grate potatoes and onion using a box grater. Place grated potatoes in a large bowl of cold water to soak 10 minutes, then drain well in a colander. Squeeze as much water out of potatoes as possible; dry using paper towels or tea towels.
Mix the potatoes and onions together in a bowl. Stir in egg whites, flour, salt and pepper.
Remove the hot baking sheet from the oven and spray with oil. Be careful to avoid burns during this next step! Spoon lakte mixture onto the hot baking sheets to form 3-inch pancakes. Bake until golden brown (about 15 to 20 minutes per side), turning once with a sharp-edged spatula. When flipping the pancakes, put them down in the areas still covered with oil.
Makes 16 latkes. Each latke is 45 calories, 0 fat, 1 gram fiber. 1 WW point per latke.
Happy Hanukkah to all my Jewish fit foodies.
