In the Kitchen
Healthy 7-Layer Dip
“Forget guac and chips,” says Nutritious Life’s very own Keri Glassman. “What is Sunday night football without a good...
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Categories > Dairy Free, Holiday, Sides, Vegetarian
A few facts about latkes:
Latkes are a Jewish food and are traditionally served on Hanukkah.
They’re traditionally made from potatoes because potatoes were plentiful in Eastern Europe.
They’re traditionally fried in oil or rendered poultry fat.
These facts may point you toward an important conclusion: Latkes are delicious, culturally significant…and not really that good for your body. Unless you make them this way, with nutrient-dense sweet potatoes and by switching up the cooking method.
(27 votes, average: 2.81 out of 5)30 minutes
1 Serving
Ingredients
Directions
- Preheat oven to 425°F.
- Coat bottom of baking pan with oil.
- Combine grated onion and potatoes in colander and use paper towels to squeeze out excess moisture.
- Sift flour and baking powder into onion-potato mixture.
- Add eggs, salt, cinnamon and nutmeg. Toss with hands to mix thoroughly.
- Shape into 8 evenly divided 1/4-inch thick pancakes, squeezing out excess liquid.
- Lightly coat top sides of pancakes with cooking spray and bake at 425°F for 20 minutes. Use spatula to flip pancakes over and cook for additional 10 minutes, or until lightly browned.
WHY WE LOVE THIS RECIPE
Sweet potatoes are a great source of complex carbohydrates and are higher in fiber, beta-carotene, and vitamin C than white potatoes. By baking the tasty tubers instead of frying them, you’re cutting down on unnecessary fat, and the addition of cinnamon and nutmeg provides an antioxidant boost. Pro tip: Add a dollop of sour cream or Greek yogurt and unsweetened applesauce for maximum deliciousness.
