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!