Healthy Way to Enjoy Hanukkah Latkes

 A healthier way to enjoy latkes.
A healthier way to enjoy latkes.

SYOSSET -- Whether it’s for Hanukkah or just because you’re in the mood for something tasty, here are some tips to creating a more healthy potato latke.

“Use canola oil or olive oil as a healthier option to fry latkes,” said Stephanie Schiff, RD, nutritionist at Huntington Hospital.  “To minimize the amount of fat top it with apple sauce, low fat sour cream or low fat yogurt. Try mixing in or using shredded zucchini, sweet potatoes and onions as a healthier alternative to using strictly white potatoes,” Ms. Schiff said.

Here is a recipe for healthier latkes from Eric Sieden, director of food and nutrition services at SyossetPlainview and Glen Cove Hospitals.

Healthier Oven Fried Potato Latkes

Serving Size: 4 mini latkes

Servings: 4 servings

Preparation time: 40 minutes total

Cooking time: 15 minutes

Ingredients:

Olive oil cooking spray

1 large egg white

3-4 potatoes, Russet

¼ cup finely chopped scallions

½ tsp Kosher salt

¼ tsp freshly ground black pepper

½ cup fresh applesauce

¼ cup low fat sour cream

1 medium onion, shredded

Directions:

Preheat the oven to 395 degrees. Prepare a baking sheet with wax paper and/or spray with olive oil.

Peel the potatoes and then grate them using a cheese grater or food processor. Then grate the onion; make sure you use the large holes on the grater. Once the potatoes and onions have been grated, take the potato shreds and squeeze out as much of the liquid as possible over a bowl. Let the liquid settle for about 10 minutes. The cloudy potato starch will sink to the bottom; reserve that and pour off the water that floats to the top.

In a large bowl, beat one egg and add in the potatoes, scallions, minced onion and potato starch. Sprinkle in the ½ teaspoon of salt and ¼ teaspoon of pepper.

Drop the mixture on the prepared baking sheet, spacing the latkes about two inches apart. You can use a spoon or even an ice cream scooper. Spray the tops with olive oil spray and roast about 10 minutes or until the bottom forms a brown crust around it. Then flip them and roast until the potatoes are cooked through (an additional six minutes) or until they are roasted brown on top.

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