Hey AKTeers. No time for small talk this week. Roll up your sleeves and grab an apron because we’ve got a whole lot of healthy holiday recipes coming at you this week. From little pillows of potato heaven to a veggie-packed four course holiday feast, there is something for everyone on our holiday recipe cards.
This year, the first night of Hanukkah falls on December 24, so we are kicking off our carte du jour with a healthy take on everyone’s fried favorite, the potato pancake, AKA potato latkes.
Traditional potato pancakes are fried, and more often than none, cooked in a pan filled with 1-2 inches of oil, which may have you feeling like this after eating a few:
Eight days of gifts are coming your way.How are you going to have the energy to open all of them if you are in a constant state of oil hangover? We want to make sure that doesn’t happen so we called on AKT’s Health & Wellness guru, Coach Safia, to whip up a healthy version of this Hanukkah hottie.
This recipe made about 15 medium-sized latkes.
- 4 medium-sized yellow potatoes peeled
- 1 medium zucchini
- 1 medium yellow onion
- 1/4 cup whole wheat flour
- 1 1/2 tsp salt
- 1 tsp applesauce (no added sugar)
- 1 1/2 tbsp nutritional yeast
- 1 tbsp grapeseed oil, plus more for coating the baking sheets (or use a grapeseed oil cooking spray for coating the sheets)
- 2 eggs
- Applesauce (no added sugar)
- Sour Cream
- Other garnishes such as chopped parsley or roasted beets or guacamole
- Preheat the oven to 450 degrees
- Grate the potatoes, zucchini, and onion using a box grater or (much easier) the grater attachment of a food processor
- Transfer the grated veggies into a colander and press/squeeze/ring out the excess liquid. Do NOT skip this step (The mixture doesn’t have to be totally dry, but your latkes will be crispier, and will also hold together better, with the liquid drained from them.)
- Transfer the veggies to a large bowl and add the flour, salt, applesauce, nutritional yeast, grapeseed oil, and eggs
- Knead the mixture well with your hands so that the veggies are well coated
- Cover one to two baking sheets with parchment paper and coat lightly with the grapeseed oil, making sure to cover the whole sheet (or spray the entire sheet)
- Use rounded tablespoons to scoop out the latke mixture on to the baking sheet and press down with a spatula to flatten (There are two tricks to crispy baked latkes. 1. Keep them flat and thin. 2. To make them even crispier, try making smaller latkes.)
- Place the baking sheet in the oven and flip the latkes every 5-10 minutes (more frequently towards the end) until the desired crispness level is reached. Approximate cooking time is 40 minutes.
- Remove the tray from the oven, plate, and serve with warm applesauce, sour cream, or other toppings
And there you have it. Have a great day!