Latkes, which is Yiddish for “pancakes,” are the delicious potato pancakes typically enjoyed during Hanukkah. Deeply rooted in Jewish tradition, latkes originated in Italy during the Middle Ages, and at the time were made with cheese. However, in the mid-1800’s Ashkenazi Jewish communities began using potatoes as the key ingredient in latkes because they were cheap and easy to grow.
What’s the connection between potato latkes and Hanukkah? According to stories passed down through generations, the practice of frying foods in oil during Hanukkah commemorates the miracle of the oil that kept a sacred lamp lit for eight days. The holiday is sometimes referred to as “the festival of lights.”
Fast forward to today, latkes have transcended their historical roots and become a tasty part of Hanukkah celebrations around the world. While making traditional latkes involves frying a mixture of grated potatoes, onions, eggs and flour, variations have emerged over centuries to reflect diverse cultural influences and evolving dietary preferences.
A Healthy Latke Recipe
As a Culina Health registered dietitian, I help my patients meet their nutritional needs while still enjoying their favorite cultural foods. Since fried latkes are significantly higher in fat and calories, I recommend baking them since you can use less oil. Don’t worry, they’re still crispy and delicious when you bake them!
In this healthy latke recipe, I also added zucchini and carrots for extra nutrients and fiber. You can opt for the most popular toppings, like green onion, sour cream or applesauce. For some protein, swap those out for Greek yogurt instead.
Whether you’re planning a Hanukkah meal or are just in the mood for a healthier potato pancake dish, try these baked latkes. Let us know how you like the recipe and tag @culinahealth on Instagram to show us your creations!
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Recipe FAQs
What type of potatoes are best for latkes?
Russet potatoes are a great potato to use for latkes due to their high starch content, which helps them develop a crispy outside and tender inside.
Do you have to peel potatoes for latkes?
No, peeling potatoes for latkes is not necessary. Potato skin contains nutrients like fiber. Not peeling your potatoes won’t change the taste or texture of your latkes.
Do you think the recipe will work with sweet potatoes?
Yes, sweet potato latkes would be a great spin on the standard white potato latke. Sweet potatoes are a type of complex carbohydrate and contain a good amount of fiber, vitamins and minerals, such as vitamin A, C and manganese.
Do you think you can use arrowroot instead of potato starch?
Yes, in theory. Arrowroot has slightly fewer calories and carbs than potato starch, however it lacks the moisture content of potatoes and has a more neutral flavor. If you choose to use it as a substitute, you may need to make other recipe adjustments.
Do you think using frozen shredded potatoes would work?
Yes. If you’re looking for a time-saving option, shredded potatoes would work, but they may create a different texture. Since frozen shredded potatoes have a higher moisture content than freshly grated potatoes, they’re more likely to become soggy. You’ll have to take extra steps to remove excess moisture if you use frozen potatoes.
What are some suggested toppings?
Sour cream, applesauce or green onions are the most popular toppings for latkes. To add some protein, try swapping sour cream for Greek yogurt.
Could I make the mix for these the day before I cook them?
Yes, you could make the latke batter in advance and refrigerate it until you’re ready to cook the potato pancakes. Make sure you store the latke mixture in a tightly sealed container to prevent it from drying out or absorbing flavors from other food in your refrigerator.
