Tonight marks the start of the 8-day Chanukah celebration.
Oil is heavily emphasized in traditional Chanukah foods. Latkes, or potato pancakes, being the most notable staple of the Jewish holiday. Like many traditional Chanukah foods, latkes are prepared by frying the potato mixture in cups and cups of oil.
While latkes are a delicious dish, they are not the healthiest food one can consume. One way to keep the tradition alive without compromising a healthy diet is to oven bake the mixture instead of frying it. Baking methods are helpful for cutting down on fat while also preserving the crispness, flavor, and taste of the latkes.
For a healthy spin on this traditionally oil-heavy dish try this delicious recipe for Oven-Baked Latkes.
Total Time: 40 Minutes
2 pounds russet potatoes
1 medium yellow onion, peeled (about the size of a baseball)
2 large eggs
2 teaspoons salt
2 teaspoons baking powder
1/4 cup all purpose flour
1 cup vegetable oil
Equipment: 2 heavy non-stick baking sheets
1. Preheat the oven to 425°F and set racks in the center of the oven.
2. Peel the potatoes. Add them to a food processor with the peeled onion until coarsely grated.
3. Remove the mixture from the processor and squeeze out the excess moisture using paper towels and your hands. Repeat until the liquid is mostly drained.
4. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, oil, baking powder, and flour.
5. Spray the non-stick baking sheets with olive oil spray.
6. Roll the mixture into small 1/4 cup balls, space them out on the greased pan, and flatten each with a spatula. They should resemble pancakes.
7. Repeat until all of the mixture has been used.
8. Bake for 15 minutes, or until the bottoms are crisp and golden. Flip the latkes using tongs and bake for another 10-15 minutes until they are crisp and golden brown all over.
9. Top with sour cream, apple sauce, or any of your other favorite toppings.oil