Hanukkah started last night. In our inter-faith household this is a time of great busyness and excitement. Lighting the candles, favorite foods, festive songs, decorating the tree, time with family and loved ones, and (too many) gifts are only some of the reasons that this time of year is a favorite for everyone in our family.
It is also a time of an onslaught of not-so-healthy foods, many of which are absolutely delicious. So last night I set out to try to bring some more sustenance to our dinner table as we celebrated the first night of Hanukkah. Now, before I dive right into the recipe I want to offer a disclaimer. I know that in order to commemorate the miracle of the oil lasting for eight nights the latkes are meant to be fried in oil but, to be totally honest, I can’t handle the smell of fried food that is left lingering in my kitchen for days. So this year I tried something different. I baked my latkes, with a layer of oil underneath. This is probably sacrilegious and unacceptable for some, but for our family it worked amazingly well. So well, in fact, that while I thought I had made enough for leftovers for tonight, my husband ended up having to show great restraint in leaving the last one to go in our older son’s lunch today as he begged and pleaded for this to happen.
And one final note, if all of the heavy food of the season is serving as a wake-up call and you feel like you are ready to start cooking more and feeding yourself and/or your kids better, get in touch to schedule a free consultation! My rates will be going up in the New Year, so now is a great time to lock in the lower price and start your New Year off on a healthy foot!
- Adapted from ChopChop’s Latke recipe.
- 2 tablespoons olive or coconut oil (coconut oil does better at high temperatures and will add more flavor, olive oil is more traditional)
- ¼ cup whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large sweet potatoes (probably about 1 ½-2 lbs), peeled
- 1 small onion, peeled
- 2 large eggs
- Apple sauce or plain or Greek yogurt for serving
- Preheat the oven to 425. Spread the oil evenly on two large baking sheets.
- In a small bowl, mix the flour, baking powder, and salt.
- Using a grating fixture for your food processor or a box grater, grate the sweet potatoes and onion.
- Line a colander with paper towel and transfer the sweet potato and onion to the colander. Cover with another piece of paper towel, and push down to soak up as much moisture as possible. Stir the sweet potato and onion gently with your hands and push down with the paper towel again.
- Transfer the sweet potato and onion to a large bowl and add the two eggs. Mix well.
- Add the flour mixture and stir until well combined.
- Scoop up handfuls of the mixture and lay them out on the baking sheets. Gently press them down until they are about 3 inches in diameter and ¼-inch thick. The latkes will not expand, so you can put them close together.
- Place in the oven and bake about 10 minutes or until the bottoms are golden brown. Flip and cook for another 10 minutes.
- Serve with apple sauce or yogurt.