Healthy Latke Recipe
November 13, 2013
Photo: Tim Sackton
Culinary Nutritionist Abbie Gellman presents a healthy appetizer for Hanukkah: Potato Zucchini Latkes with Applesauce.
Most American Jews would likely agree that Hanukkah would not (could not) be the same without potato latkes - crispy, golden, fried potato pancakes flavored with onion. So at SPE Certified we set about creating a healthy latke recipe, complete with homemade applesauce, in an effort to provide a delicious alternative to the typical oil-soaked versions.
Go ahead, ess gesunt! - Eat in good health!
Healthy Potato Zucchini Latkes and Applesauce
Makes 12 servings
1 ¼ pounds russet potatoes, skin on, grated
1 medium zucchini, about ⅓ cup, skin on, grated
1 large onion, about 1 cup, grated
2 medium shallots, about ¼ cup, minced
1 tsp salt
1 large egg, lightly beaten
2 pieces whole wheat matzoh
½ tsp black pepper
3 tbsp extra virgin olive oil (or if you’re feeling extra traditional, trade out the olive oil for schmaltz –that’s Yiddish for chicken fat!)
1 ½ pounds apples, skin on, halved and cored
¼ tsp cinnamon
1 tsp lemon zest
2 tsp lemon juice, fresh
½ cup water
Preheat oven to 425 degrees.
Toss together potato, zucchini, onion, shallot, and salt in a bowl. Transfer mixture to a colander set over a bowl and allow vegetables to drain for approximately 15 minutes. Squeeze the mixture one handful at a time over the bowl to release additional liquid. Transfer squeezed mixture to different bowl. Separate potato starch sediment from liquid and add potato starch back to potato mixture. Stir in egg.
Break matzoh into pieces, place in sealable bag, and crush with rolling pin or mallet into coarse crumbs. Add crumbs and black pepper to potato mixture and combine. Cover bowl and refrigerate for approximately 30 minutes; crumbs should be soft.
Heat 1 tablespoon oil in a skillet over medium heat. Take ¼ cup potato mixture and form a 3 ½ inch cake, place in skillet; repeat and cook four latkes at a time. Cook approximately 2 to 3 minutes per side until crispy and golden, then transfer latkes to baking sheet. Repeat with 2 more batches using 1 tablespoon of oil per batch. Once complete, transfer baking sheet to oven and bake approximately 10 minutes.
Place all ingredients in large pot and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove pan from heat and allow to cool.
Purée to desired texture, chunky or smooth.
Nutritional information per serving (1 latke and ~2 oz applesauce):
Saturated Fat: 0.5g
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