Eating healthy during the holiday season doesn't have to be a chore. Cutting down on or swapping out unhealthy ingredients (like saturated fats) typically used in our favorite recipes can result in dishes that are just as tasty, but without the guilt. Latkes - those delicious can't-stop-at-one potato pancakes - are a traditional food eaten during Hanukkah, but because they're fried in oil they can pack in those unwanted calories. This scrumptious latkes recipe from Kenden Alfond, author of the Jewish Food Hero cookbook and blog with the same name, incorporates good-for-you yam puree and non-dairy milk into the batter, and uses less oil for the frying. She tops the tasty cakes with a sweet and spicy duo of Chili Cream and Cinnamon Applesauce. Your guests won't even know they're eating vegan latkes they're so good! Also check out her Sweet and Savory Mini Latkes recipe here.
"These latkes are hearty and crispy. Using minimal oil, they’re a tasty and healthy option for your holiday menu (and for the rest of the year too). Each latke can be served with your toppings of choice: chili “sour cream” and/or cinnamon applesauce." ~ Kenden Alfond
Makes 20–24 latkes
Large mixing bowl
2 baking sheets
Cooking oil spray
Large platter for serving
14 cups peeled, shredded white potatoes (from about 8 medium potatoes)
2 cups cooked yam puree (from 1 medium yam, peeled and steamed)
1/4 cup low-fat, non-dairy milk
1 1/3 cups all-purpose flour, or gluten-free all-purpose flour
3 teaspoons sea salt
1 teaspoon baking powder
Preheat the oven to 350 F
Assemble the latke mixture and bake:
Place all the prepped ingredients in a large mixing bowl and stir to combine .
Line a baking sheet with parchment paper, and lightly spray with the cooking spray .
Place 1/2 cup of the latke mixture on the baking sheet .
Flatten the latke with your hands and form it into an even circle .
Repeat until you have enough latkes to fill the baking sheet .
Lightly mist the formed latkes with the cooking oil spray .Bake for 25 minutes .
Very carefully, flip the latkes and mist again with the cooking oil spray .
Bake for another 15 minutes .
Repeat with the remaining latke mixture until you use all of it .
To serve and store:
Keep the cooked latkes warm in the oven until ready to serve .
Serve on a large platter alongside cinnamon applesauce and chili “sour cream” (recipes below) .
If you have leftovers, place them covered in the refrigerator—they taste delicious cold .
Makes 3 cups
Potato masher (or food processor)
Medium serving bowl
12 cups cored, peeled, and diced apples (from about 12 medium apples)
1 1/2 cups apple juice
1 teaspoon sea salt
1/4 cup plus 2 tablespoons raw sugar or maple syrup
1 1/4 teaspoons cinnamon
In a large sauce pan:
Place all the ingredients, and bring to a gentle boil over medium heat
Reduce the heat to low, and simmer covered for 25 minutes
Partially mash the apples or puree them smooth
Place in a medium serving bowl, and serve at the temperature of your choice
Chili “Sour Cream”
Makes 3 cups
Blender or food processor
Medium serving bowl
3 cups soft silken tofu
3 tablespoons fresh lemon juice
3 tablespoons sugar
2 teaspoons salt
1–2 chopped fresh cayenne peppers, to taste
Optional garnish: Sweet paprika and chopped cayenne pepper
In a blender or food processor:
Puree all the ingredients until smooth
Garnish and serve:
Top with a sprinkling of paprika and chopped peppers.
About the Author:
Kenden Alfond is the founder of Jewish Food Hero which nourishes the minds, bodies, and spirits of Jewish women around the globe. She offers vegan recipes that are a modern twist on traditional Jewish meals and resources to support an intuitive turning toward greater health. You can find The Jewish Food Hero Cookbook: 50 Simple PlantBased Recipes for Your Holiday Meals at jewishfoodhero.com.
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