{"id":23446,"date":"2011-12-19T20:30:00","date_gmt":"2011-12-19T20:30:00","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=23446"},"modified":"2017-04-16T06:40:21","modified_gmt":"2017-04-16T11:40:21","slug":"slice-of-life-lighter-latkes-and-lighter-you","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/","title":{"rendered":"Slice of Life: Lighter Latkes (and Lighter You)"},"content":{"rendered":"<p><strong><em>Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/strong><\/p>\n<p><a href=\"http:\/\/www.ou.org\/life\/files\/Oil.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-post-23446 wp-image-23465\" title=\"Olive oil\" src=\"http:\/\/www.ou.org\/life\/files\/Oil-198x300.jpg\" alt=\"\" width=\"198\" height=\"300\" srcset=\"https:\/\/www.ou.org\/life\/files\/Oil-198x300.jpg 198w, https:\/\/www.ou.org\/life\/files\/Oil.jpg 282w\" sizes=\"auto, (max-width: 198px) 100vw, 198px\" \/><\/a>My favorite Chanukah tradition is not eight nights of gifts, lighting the menorah (a close second), marathon games of dreidel or even the time spent with my family and friends. It&#8217;s stuffing my face with those warm, crispy (and calorie-filled) potato latkes&#8230;topped with sour cream and applesauce, and, more calories, of course.<\/p>\n<p>We all know the story: upon returning to the Temple after their deliverance from Greek oppression, the Macabees found only enough oil to light the Menorah for one day. The miracle of Chanukah\u00a0is that the oil lasted eight days.<\/p>\n<p>It follows then that the significant ingredient used in cooking for Chanukah\u00a0is oil, and, more specifically, that we&#8217;re supposed to eat as much of fried anything that we can. (Okay, so that&#8217;s my own personal interpretation, but it works.)<\/p>\n<p>Traditional potato latkes are great, but there&#8217;s nothing that says you can&#8217;t have a lighter, less caloric, sweet potato pancake topped with raspberry applesauce or a dollop of hot salsa on a healthy veggie latke. I say that latkes are like studying Talmud: there is always room for another opinion.<\/p>\n<p>So, my Chanukah\u00a0presents to you are these deliciously daring and different latke recipes. Enjoy!<\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Low-Fat Latkes<\/strong> (pareve\/dairy)<\/span><\/h3>\n<p>8 to 10 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 lbs.\u00a0Yukon gold potatoes<\/em><\/li>\n<li><em>1 medium onion,\u00a0 peeled<\/em><\/li>\n<li><em>1\/3 cup matzah meal or unbleached white flour<\/em><\/li>\n<li><em>\u00bd teaspoon baking powder<\/em><\/li>\n<li><em>1 cup egg substitute or 2 eggs plus 4 whites<\/em><\/li>\n<li><em>3 Tablespoons chopped parsley<\/em><\/li>\n<li><em>Kosher salt and freshly ground black pepper<\/em><\/li>\n<li><em>Olive oil spray (or 2 Tablespoons olive oil)<\/em><\/li>\n<li><em>No- or low-fat sour cream for serving (optional)<\/em><\/li>\n<li><em>Applesauce for serving (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place a couple of non-stick baking sheets in the oven and preheat to 450\u00b0F.<\/li>\n<li>Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk. Grab handfuls of the grated potato mixture and squeeze tightly between fingers to wring out as much liquid as possible.<\/li>\n<li>Transfer the grated and drained vegetables to a mixing bowl and stir in the matzah meal, baking powder, egg substitute parsley, and plenty of salt and pepper. (The latkes should be highly seasoned.)<\/li>\n<li>Spray the hot baking sheets with oil (or drizzle the oil on it and spread with a wooden spoon).<\/li>\n<li>Spoon small mounds of potato mixture onto the baking sheet to form 2\u00bd inch pancakes, leaving 1 inch between each.<\/li>\n<li>Bake-fry the latkes until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.)<\/li>\n<li>Transfer to plates or a platter and serve immediately with sour cream and\/or applesauce.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Corn Latkes<\/strong>\u00a0(<em>pareve\/dairy<\/em>)<\/span><\/h3>\n<p>6 servings (3x 2\u00bd inch pancakes per serving).<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 cups frozen corn kernels<\/em><\/li>\n<li><em>\u00bd teaspoon salt for cooking the corn, plus \u00bc teaspoon for batter (or to taste)<\/em><\/li>\n<li><em>1 teaspoon sugar<\/em><\/li>\n<li><em>\u00bc teaspoon ground nutmeg (optional)<\/em><\/li>\n<li><em>3 large egg whites<\/em><\/li>\n<li><em>3 Tablespoons unbleached white flour<\/em><\/li>\n<li><em>4 to 6 teaspoons canola oil<\/em><\/li>\n<li><em>No- or low-fat sour cream for serving (optional)<\/em><\/li>\n<li><em>Strawberry preserves for serving\u00a0(optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place a couple of non-stick baking sheets in the oven and preheat to 450\u00b0F.<\/li>\n<li>Cook the corn in 1 quart boiling salted water until tender, 2 minutes. Drain the corn in a colander and let cool.<\/li>\n<li>Puree \u00bd cup of the corn kernels in a food processor. Add the salt, sugar, and nutmeg (if using) and egg whites and process just to mix.<\/li>\n<li>Transfer the mixture to a mixing bowl and stir in the flour, then the remaining corn kernels. (Don&#8217;t mix them in the food processor, because you want to keep the remaining kernels whole.)<\/li>\n<li>Spray the hot baking sheets with oil (or drizzle the oil on it and spread with a wooden spoon). Spoon small mounds of corn mixture onto the baking sheets to form 2\u00bd inch pancakes, leaving 1 inch between each.<\/li>\n<li>Bake-fry the latkes until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.)<\/li>\n<li>Transfer the cooked latkes to a plate lined with a paper towel. Continue cooking the latkes in this fashion, stirring the batter before using and adding fresh oil as needed.<\/li>\n<li>Serve the latkes hot with the sour cream and\/or the preserves.<\/li>\n<\/ol>\n<p><em>From Faye Levy, author of &#8220;1000 Jewish Recipes&#8221;.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Potato Crispy Cakes<\/strong> (<em>pareve<\/em>)<\/span><\/h3>\n<p>4 servings<\/p>\n<p><em>These are\u00a0very\u00a0thin and crispy potato pancakes that use very little oil to fry.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 large potatoes, grated<\/em><\/li>\n<li><em>1 teaspoon onion powder<\/em><\/li>\n<li><em>\u00bd teaspoon garlic powder<\/em><\/li>\n<li><em>1 teaspoon salt, or to taste<\/em><\/li>\n<li><em>\u00bd teaspoon paprika<\/em><\/li>\n<li><em>1 Tablespoon flour<\/em><\/li>\n<li><em>Ground black pepper to taste<\/em><\/li>\n<li><em>\u00bd to \u00be cup oil<\/em><em><br \/>\n<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a medium bowl, combine the grated potatoes, onion powder, garlic powder, salt, paprika, flour and pepper. Mix very well.<\/li>\n<li>Coat a medium skillet with 1 to 2 Tablespoons of oil and heat on medium-high.<\/li>\n<li>Using a fork or spoon, quickly spread a thin layer of potato mixture over the entire bottom of the pan. Make the pancake as thin as possible, without gaps or holes.<\/li>\n<li>Fry for 2 minutes, or until golden brown. Flip with a spatula and cook on the other side.<\/li>\n<li>Keep the pancake warm and then repeat with remaining potato mixture.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Vegetable and Feta Latkes<\/strong>\u00a0(<em>dairy<\/em>)<\/span><\/h3>\n<p>Yields 10 to 12 latkes<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2\u00bd cups grated zucchini<\/em><\/li>\n<li><em>1 cup peeled and shredded potatoes<\/em><\/li>\n<li><em>1 cup shredded carrots<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>3 eggs, lightly beaten<\/em><\/li>\n<li><em>salt to taste<\/em><\/li>\n<li><em>freshly ground black pepper to taste<\/em><\/li>\n<li><em>\u00be cup matzo meal<\/em><\/li>\n<li><em>\u00bd cup chopped fresh parsley<\/em><\/li>\n<li><em>\u00bd cup crumbled feta cheese<\/em><\/li>\n<li><em>\u00bc cup vegetable oil<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place the zucchini, potato and carrots in a colander. Place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible.<\/li>\n<li>Sprinkle salt over the vegetables and let them drain for 15 minutes.<\/li>\n<li>Squeeze vegetables again in paper towels.<\/li>\n<li>In large mixing bowl, combine eggs, vegetables salt and pepper. Mix well.<\/li>\n<li>Stir in matzo meal or flour, parsley and feta.<\/li>\n<li>Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake-sized cakes, in hot oil and fry until golden brown on both sides. (Cook 2 to 3 minutes per side). Add more oil as needed to keep cakes frying up well.<\/li>\n<li>Drain fried latkes on paper towels.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Chanukah Apple Pancakes<\/strong> (<em>pareve<\/em>)<\/span><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-23446 wp-image-23464\" title=\"Apple Pancake\" src=\"http:\/\/www.ou.org\/life\/files\/Apple-Pancake-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" \/><em>4 tart or sweet apples<\/em><\/li>\n<li><em>2 to 3 Tablespoons sugar<\/em><\/li>\n<li><em>3 Tablespoons brandy, dark rum, or fruit liqueur<\/em><\/li>\n<li><em>2 eggs, separated<\/em><\/li>\n<li><em>2 Tablespoons vegetable oil<\/em><\/li>\n<li><em>1 good pinch of salt<\/em><\/li>\n<li><em>1 cup flour<\/em><\/li>\n<li><em>7\/8 cup water<\/em><\/li>\n<li><em>Vegetable oil for frying<\/em><\/li>\n<li><em>Cinnamon\/sugar mixture for sprinkling (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Core and peel apples. Cut each into 4 thick slices.<\/li>\n<li>Put slices in a shallow dish with the sugar and brandy, rum, or liqueur. Turn them so that they are well-coated.<\/li>\n<li>Leave for at least 1 hour, turning the slices over occasionally so that they absorb the spirit.<\/li>\n<li>For the batter, beat the yolks with the oil and salt then stir in the flour. Mix well.<\/li>\n<li>Beat in the water gradually and vigorously, squashing any lumps. Leave for an hour.<\/li>\n<li>After 1 hour, fold in the stiffly beaten egg whites.<\/li>\n<li>Heat at least \u00be inch of oil in a large frying pan.<\/li>\n<li>Dip the apple slices in the batter, about 5 at a time, making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. (The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside.)\u00a0Fry in batches, and turn the slices over to brown both sides.<\/li>\n<li>Lift out with a slotted spatula and drain on paper towels before serving. You can serve with a cinnamon\/sugar mixture to sprinkle on top.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Zucchini Parmesan Latkes<\/strong>\u00a0(<em>dairy)<\/em><\/span><\/h3>\n<p>4 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 lbs. zucchini<\/em><\/li>\n<li><em>\u00bd lb.\u00a0russet potatoes, peeled<\/em><\/li>\n<li><em>\u00bd Tablespoon lemon juice<\/em><\/li>\n<li><em>1 cup chopped green onions<\/em><\/li>\n<li><em>\u00bd cup grated Parmesan cheese<\/em><\/li>\n<li><em>1 teaspoon chopped garlic<\/em><\/li>\n<li><em>\u00be cup chopped parsley<\/em><\/li>\n<li><em>1 teaspoon salt<\/em><\/li>\n<li><em>\u00bd Tablespoon pepper<\/em><\/li>\n<li><em>2 teaspoons sugar<\/em><\/li>\n<li><em>1\/3 cup flour<\/em><\/li>\n<li><em>2 medium eggs<\/em><\/li>\n<li><em>Peanut oil for frying<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Grate the zucchini and potatoes and place them in a bowl.<\/li>\n<li>Add the lemon juice and mix well (this prevents the potatoes from discoloration).<\/li>\n<li>Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.<\/li>\n<li>Add the green onions, cheese, garlic, \u00bd cup of the parsley, salt and pepper, sugar, flour and eggs and toss to make sure that the ingredients are well mixed.<\/li>\n<li>Heat \u00bd inch of peanut oil in a pan until hot.<\/li>\n<li>Add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy.<\/li>\n<li>When serving, sprinkle with a little more salt and the remaining chopped parsley.<\/li>\n<\/ol>\n<hr \/>\n<p><em><strong>Eileen Goltz<\/strong> is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen\u2019s blog by clicking:\u00a0<a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eileen offers tasty and healthy alternatives to the classic deep-fried Chanukah potato pancake.<\/p>\n","protected":false},"author":53,"featured_media":56959,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[137,8],"tags":[],"class_list":["post-23446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chanukah","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slice of Life: Lighter Latkes (and Lighter You) - OU Life<\/title>\n<meta name=\"description\" content=\"Tasty &amp; healthy alternatives to classic latkes including Corn Latkes, Potato Crispy Cakes, Vegetable Feta Latkes, Apple Pancakes, Zucchini Parmesan Latkes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life: Lighter Latkes (and Lighter You) - OU Life\" \/>\n<meta property=\"og:description\" content=\"Tasty &amp; healthy alternatives to classic latkes including Corn Latkes, Potato Crispy Cakes, Vegetable Feta Latkes, Apple Pancakes, Zucchini Parmesan Latkes\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-19T20:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-16T11:40:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Apple-Pancake-e1492342789543.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1068\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/\",\"name\":\"Slice of Life: Lighter Latkes (and Lighter You) - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Apple-Pancake-e1492342789543.jpg\",\"datePublished\":\"2011-12-19T20:30:00+00:00\",\"dateModified\":\"2017-04-16T11:40:21+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"description\":\"Tasty & healthy alternatives to classic latkes including Corn Latkes, Potato Crispy Cakes, Vegetable Feta Latkes, Apple Pancakes, Zucchini Parmesan Latkes\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-of-life-lighter-latkes-and-lighter-you\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Apple-Pancake-e1492342789543.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Apple-Pancake-e1492342789543.jpg\",\"width\":1068,\"height\":712,\"caption\":\"Apple Pancake\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. 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