Healthy Latke Recipes
Traditional Jewish potato pancakes, latkes, come in many delicious varieties. Here we've collected an array of favorites with a wide scope of flavors, ensuring you're bound to find something to dazzle your tastebuds. Many of these recipes also provide topping ideas like Spiced Sour Cream or Apple Salsa, so feel free to mix and match until your palate is content.
You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.
Our first recipe is a quintessential latkes recipe. If you are new to latke making or eating, these Classic Potato Latkes are the place to start. Learn the techniques, textures, and flavors that make latkes so unique and adored. We suggest serving these with unsweetened applesauce. You could also try a savory jam, sour cream, or another flavored sauce.
No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.
Golden Potato Latkes
Great latkes are a study in textural contrast: crisp outside, tender and creamy within. It’s key to size the cakes properly. Too big, and the inside won’t get tender by the time the crust is done. Too small, and they’re crunchy disks. For this mix, 1 ⁄4-cup scoops are perfect. The oil needs to stay at 350° and come back up to temp between batches. If latkes go into oil that’s not hot enough, they soak up oil, turn greasy, and don’t cook right. A touch of lemon juice keeps the raw shredded potato from oxidizing and lends extra flavor to the latkes.
Cheesy Cauliflower Latkes
Switch it up from classic potato latkes to these low-carb, cheesy cauliflower and Gruyère latkes. Keep the level of water and moisture in the cauliflower down by carefully wringing out with a paper towel or clean hand towel to assure that your latkes are crispy, not soggy.
These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.
Curried Carrot Latkes
Go for these earthy-sweet carrot and curry variations on your classic potato latke. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.
Curried Butternut Squash and Potato Latkes with Apple Salsa
Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.
Beet and Beet Green Latkes
Borscht-inspired beet and beet greens come together in these sweet and hearty Hanukkah latkes. Not only do these use up the entire beet, but they're a fun, colorful variation on the classic potato latke. Dunk them in sour cream or unsweetened applesauce to brighten the flavor and bring you Hanukkah latke bar to life.
Potato and Carrot Pancakes with Curry Sauce
Carrots bring an earthy sweetness to these crispy, latke-like pancakes. To reheat, place on a baking sheet, and heat in a 325° oven until warmed through.
Crispy Root Vegetable Latkes with Beet Puree
Incorporating potatoes, sweet potatoes, parsnips, apples, and beets, these "kitchen sink" latkes have got it all. Get the latkes going first, and while they cook, puree the sauce.
Basic Potato Latkes
The reserved potato starch helps bind the potato-onion mixture and adds heft to this treat. Use the shredding blade of a food processor for the quickest prep and the fluffiest texture. Thoroughly combine the potato and onion, as the onion helps prevent discoloration. Serve latkes with applesauce and sour cream.
Cilantro-Jalapeño Latkes with Chipotle Sour Cream
The traditional Jewish favorite gets a makeover with the lively flavors of lime, jalapeño, cilantro, and smoked chiles. Paired with a dollop of sour cream, these potato fritters have a delightful balance of spiciness and creaminess. For guests with a lower tolerance for spicy, scale back on the jalapeño.
A basic latke is given pizzazz with the addition of shredded sweet potato, making this potato pancake slightly sweeter than expected. It will be love at first bite.
Leek, Potato, and Caraway Latkes with Spiced Sour Cream
Aromatic caraway seeds, which add a nutty licorice flavor that's a little like that of fennel, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time.
Root Vegetable Latkes
These latkes are decidedly different with the addition of parsnips and sweet potatoes, which bring an added crispness and hint of sweetness. Serve with fresh cranberry sauce for a tangy topping that is just right for the holiday season.
Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid using a slotted spoon.
Place cooked patties on paper towels to lightly drain some of the oil. The potato mixture releases moisture as it sits, so squeeze the latkes before cooking them. Serve with light sour cream and applesauce.
Parsnip-Potato Latkes with Horseradish Cream
Pressing the patties firmly between your hands when you're shaping them helps bind all of the ingredients together.
Mashed Potato Latkes with Zucchini and Dill
These potato cakes are made with mashed potatoes instead of traditional shredded potatoes. They're great with Pear Applesauce. Combine and refrigerate the potato mixture up to a day ahead; dredge in matzo meal and sauté just before serving.
Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions.