Healthy Low-Fat Latkes (Potato Pancakes)

Latkes are a tradition to commemorate Hanukah, but they’re traditionally deep-fried to celebrate the miracle of the Hanukah oil. This healthier version honors the tradition by retaining the frying aspect, but it uses less oil for a lower-fat option. The combination of potatoes, olive oil, and eggs achieves a crisp and light texture. Pair them with classic toppings like applesauce or sour cream, or try them with a modern twist like Greek yogurt and smoked salmon.

Varieties and Serving Suggestions:

• Add vitamin A and reduce carbs by swapping half of the potatoes for sweet potatoes and zucchini.
• Make a low-carb version by swapping grated zucchini for the potatoes.
• Add a sprinkle of chopped chives and parsley for an herb-infused twist.
• Mix in some cumin or smoked paprika for a subtle, smoky taste.
• Sprinkle in parmesan cheese for a savory flavor.
• If you are gluten free, replace the whole wheat flour with almond flour.
• Serve with applesauce, Greek yogurt, or hummus for dipping.
• Avoid frying and reduce the clean-up by baking the latkes on a greased or sprayed baking sheet.
• Turn them into a main dish by topping with poached eggs or smoked salmon and serving with a mixed greens salad.

Recipe for Low-Fat Latkes

Makes 4 servings (serving size: 2 latkes about 3 inches in diameter)

Ingredients:

• 4 medium potatoes (about 1.5 pounds), peeled and grated
• 1 small onion
• 1 large egg, beaten
• 2 tablespoons of whole wheat flour
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• 2 tablespoons of olive oil, divided

Instructions:

1. After peeling and grating the potatoes, wrap the potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Mix until well combined.
3. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture for each latke, flattening into a 3-inch round in the pan. Cook for 3 to 4 minutes per side until golden brown and crispy.
5. Remove the cooked latkes and place them on a plate lined with paper towels to drain excess oil. Add the remaining tablespoon of olive oil to the pan as needed for subsequent batches.
6. Enjoy warm with your choice of toppings.

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Nutrition information: 240 calories; 8 grams of fat; 1.5 grams of saturated fat; 50 mg of cholesterol; 220 mg of sodium; 33 grams of carbohydrates; 1 grams of sugar; 2 grams of fiber; 3 grams of protein

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Reviewed by Natalie Stein, MS, MPH, CDCES