Mom to two adorable little ones, and lover of clean, wholesome ingredients, recipe developer Erin Williams of Kitchen of Eatin’ celebrates her cultural roots with a healthy twist on a traditional Jewish staple.
Let there be light… and latkes! When it comes time for Hanukkah, potato pancakes are always a plenty, and growing up half Jewish, Erin recalls fond memories of making them with her family for the holidays each year. Now that her daughter Eliza is three, she thought it the perfect time to start up the tradition in her own household. Only, instead of the grease-heavy pancakes she grew up with, she wanted something a little lighter, and crispier. So, she opted for healthier grape seed oil instead of canola oil to lightly brown the pancakes before baking them in the oven.
“It’s the perfect way to get some crispness without all that grease! (Plus, it makes for less grease splatter to clean up later)!”
Always looking to sneak some greens onto her daughter’s plate, she also thought zucchini would make a great healthy addition while still maintaining the same delicious flavor and emotional sentiment as the childhood recipe she knows and loves. Sure enough, the deliciously crispy potato flavor is perfect for hiding any trace of vegetable taste, which is reason enough to make this treat any time of year—for breakfast, lunch or dinner!
| Servings |
| 10-12 latkes |
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Love hash browns? Then you'll love these potato latkes! Tea mom and recipe developer Erin Williams of Kitchen of Eatin' celebrates her Jewish roots with a healthy green twist on this traditional holiday treat.
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- Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
- Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
- In a small bowl, combine the oat flour, baking powder, salt and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
- Stir in the egg and mix well to combine.
- On the stove, add oil to a large non-stick or cast iron skillet and bring to a medium heat.
- Grab small handfuls of the potato mixture and pat into pancakes. Place pancakes into the pan (as many as will fit, leaving enough room to flip with a spatula).
- Set them on heat for 2-3 minutes until they brown slightly – this will make them move and/or flip over with ease.
- Once the bottoms are slightly browned and tops look drier, flip the pancakes to cook the other side for 4-5 minutes.
- Then using a spatula, transfer one by one onto the baking sheet. Continue baking them in the oven for about 12 more minutes (no extra oil in needed).
- Serve them up nice and hot and top them off with your favorite sweet and savory sauces. Choose from traditional sour cream and apple sauce, or try them with hummus or a healthy yogurt dip (mmm, tzatziki)!
