Healthier Latkes For Hanukkah {Gluten Free + Vegan}
A HEALTHIER VERSION OF THE HANUKKAH CLASSIC
Latkes top our list for favorite holiday fare, but traditionally fried in lots of oil, they’re not necessarily Tuesday Foods approved! To get our fix this Hanukkah we took it upon ourselves to turn these beloved potato pancakes into a healthier, oven baked version. Trust us… this lighter take on the classic recipe will be gobbled up as quickly as the original. They’re so easy to make, and crazy delicious!
Oven Baked Latkes
Our healthier version of the classic Hannukah Latke! They are oven baked instead of fried on the stove top, and we have included vegan and gluten free options.
Ingredients
- 2 pounds russet potatoes (3 medium)
- 1 yellow onion
- 2 large eggs (or flax eggs for vegan)
- 1/4 cup all-purpose flour (Gluten Free - use Bob Mills 1:1 gf baking flour )
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 - 1/2 cup extra virgin olive oil.
- Garnish: Applesauce and crème fraîche are traditional to serve with latkes. We also love serving with capers, smoked salmon, sliced cucumbers and apples.
Instructions:
Preheat the oven to 425°F.
Prepare the potatoes and onion: Peel the potatoes, then coarsely grate them along with the onion using a food processor fitted with the grating blade, or by hand with a box grater. Place the potato and onion mixture in a fine sieve or colander over the sink and press down firmly with paper towels or a clean dishcloth to wring out excess moisture. Stir and repeat with fresh paper towels until most of the liquid is drained.
Mix the batter: In a large bowl, beat the eggs or flax eggs. Add the potato and onion mixture, salt, pepper, and flour. Mix until evenly combined.
Prepare the baking sheet: Add 1/4 to 1/2 cup of olive oil to a heavy, nonstick, rimmed baking sheet. Place the pan in the oven for 10 minutes to heat the oil. Using oven mitts, carefully remove the pan from the oven.
Shape and bake the latkes: Drop mounds of the potato mixture (about 3 tablespoons each) onto the baking sheet, spacing the latkes about 1½ inches apart. Using the back of a spoon, press down on each latke to flatten slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pan from the oven and flip the latkes. Return the pan to the oven and bake until crisp and golden brown all over, about 10 minutes more. Transfer the latkes to a clean baking sheet lined with paper towels.
Serve: Serve the latkes warm with applesauce, crème fraîche, and chopped chives. Or enjoy them simply with a sprinkle of salt.
Happy Hannukah To All Who Celebrate!
This recipe was printed from:
https://jessicaseinfeld.com//recipes/potato-latkesHAPPY HANNUKAH TO ALL WHO
