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!
Baked Potato, Zucchini and Carrot Latkes
This healthy latke recipe is a spin on the traditional potato pancake. Packed with added nutrients and fiber, you’ll love these crispy latkes.
Ingredients
- 1 Olive oil cooking spray
- 1 pound russet potatoes
- 2 medium carrots
- 1 zucchini
- 1 onion
- 1 egg
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 tbsp flour
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Peel and grate potatoes, carrots and zucchini with a box grater (or food processor with grater attachment), transfer to a kitchen towel and squeeze out the liquid.
- Add onion to a food processor, chop until fine, squeeze out the excess liquid and add to a large bowl with the potatoes, carrots and zucchini. Squeezing all of the liquid out helps dry the potato and onion mixture, which will help the latkes crisp up when cooking.
- Combine egg with salt, pepper and garlic powder. Whisk until combined and add to the potato mixture.
- Add 2 tbsp flour to the mixture and combine everything together.
- Drop spoonfuls of the mixture onto the prepared baking sheet and use the back of a spoon to press down and create a flat latke shape.
- Spray the pancakes with olive oil spray and put the tray into a 450 degree oven for 15 minutes. After 15 minutes, flip the latkes and bake for another 10-15 minutes or until golden brown.
- Enjoy the latkes served hot with green onions and a dollop of Greek yogurt, sour cream or applesauce.
Notes
- Instead of the traditional sour cream or applesauce topping, you can sub Greek yogurt for extra protein. Non-dairy plain yogurt and vegan sour cream work too if you have a dairy allergy or sensitivity.
- For a gluten-free potato latke, you can use gluten-free all-purpose flour, rice flour, almond flour, or oat flour. These options may change the texture of the latkes.
- For extra crispy baked latkes, add a little salt to the potatoes before squeezing them to help draw out more moisture.
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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.
