The holidays have officially kicked off for us here with the start of Hanukkah, and in honor of the holiday, which features fried foods, I decided to make the family a favorite tradition of ours in a lighter fashion.
The recipe I found was from the Publix newsletter, but I made a few minor modifications and they came out really great. Here’s what I used:
Servings: 40 (gotta have leftovers!)
- Non stick cooking spray
- 1 1/2 pound of Yukon gold potatoes, peeled and coarsely shredded
- 1 pound sweet potatoes, peeled and coarsely shredded
- 1 medium onion, halved and thinly sliced (1 cup)
- 3 eggs, lightly beaten
- 3 tablespoons matzo meal or whole wheat matzo, crushed
- 1 tablespoon kosher salt
- 4 tablespoons canola oil, divided
- Plain Greek yogurt to taste
- Applesauce to taste
Note: I used regular matzo meal only because when I looked for whole wheat I couldn’t find any. Didn’t realize it was whole wheat matzo crushed. I probably would have tried this had I realized at the time. But I am really happy with how they came out and it is an extra step to crutch the matzo. Maybe next time!
1) Preheat oven to 450 degrees. Coat 2 baking sheets with nonstick cooking spray.
2) In large bowl, combine potatoes, sweet potatoes, onion and eggs.
I shredded my potatoes since that is what the recipe called for, but it was hard work! I talked to my mom about this (who has been making my Grandma’s recipe for years) and she said that shredding by hand is the old fashioned way. After food processors came around, my mom traded in the grater and the arm workout for a more productive method. Shredding ours made them look pretty, but I am thinking next time I’ll try the food processor which would make this step a much less laborious one.
I would also suggest to make sure the onion is chopped very fine. I am not great at chopping evenly so I had some big chucks of onion. I love onion so the latkes were still really yummy, but I could tell the onion was making it hard to keep the latkes together while I cooked them. Next time, I would probably chop them up in a food processor, too, so they are smaller and all the same size.
3) Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Drop potato mixture in 2-tablespoon portions onto the skillet. Flatten mixture to form patties. Cook 2-3 minutes or until crisp and browned on one side. Carefully transfer to the baking sheets, browned side up. Repeat with the remaining oil and potato mixture.
4) Bake for 8-10 minutes, or until tender and heated through.
5) Serve latkes browned side up with a dollop of plain Greek yogurt and applesauce on the side.
I heard that Greek yogurt could take the place of sour cream and I was really excited to try it out with this lighter latke option. I was afraid Brett wouldn’t want to give it a try, but sure enough he did — and he actually mentioned to me that he thought it was so good and tasted just like sour cream. I think I have converted him!
I am really happy with how this recipe turned out. And we have tons of leftovers which heat up so easy! Just a few minutes in the oven and they come out delicious!
Hope you enjoy this recipe!