Crispy, Better-for-You Potato Latkes for Chanukah

Chanukah just isn’t complete without latkes on the table. The beauty of latkes is that they can be made in a variety of colors and flavors using the same basic method. For the first night, we recommend classic potato latkes, and then you can mix things up with carrot, beet, or cauliflower versions. A dollop of sour cream adds the perfect creamy finish.

Serves 8

Serving Size: 2 latkes and 1½ tablespoons light sour cream

Ingredients

• 756 g (about 1 lb 10 oz) grated potatoes

• 1 cup chopped white onion (about 1 large onion)

• 6 tablespoons whole wheat flour

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 1 large egg

• 1 egg white

• 5 tablespoons canola oil

• ¾ cup (180 ml) light sour cream (9% fat)

Instructions

1. Preheat the oven to 140°C (285°F).

2. Combine the grated potatoes and chopped onion and place them in a colander for 15 minutes. Press the mixture occasionally to remove excess liquid.

3. Transfer the mixture to a clean kitchen towel and squeeze out as much remaining liquid as possible. Place the drained mixture in a bowl.

4. Add the flour, salt, and pepper, and mix well.

5. Stir in the egg and egg white until evenly combined.

6. Pour the canola oil onto a baking tray and spread it evenly over the surface.

7. Shape the mixture into latkes and place them on the tray.

8. Bake for 3–4 minutes, then turn the latkes over and bake for another 3–4 minutes, until golden.

9. Serve hot with light sour cream on the side.

Nutrition Information (Per Serving)

• Calories: 223.2

• Fat: 10.6 g

• Saturated Fat: 2.8 g

• Protein: 6.1 g

• Carbohydrates: 23 g

• Dietary Fiber: 3.5 g

• Cholesterol: 42 mg

• Iron: 1.27 mg

• Sodium: 299.9 mg

• Calcium: 65.9 mg

• Sugar: 2 g

Recipe and nutritional information provided by Dina Roitman, Regional Dietitian at Meuhedet South District and the DMC Center for Diabetes and Obesity Treatment.