Healthy Latke Recipes for Hanukkah

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.

Fresh dill and horseradish are the secret weapons here: Both add a fragrant, flavorful punch that wake up leftover roasted root vegetables for a completely transformed side dish, or finger food.

View Recipe: Roasted Root Vegetable Latkes

No Hanukkah celebration is complete without latkes. 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.

These little potato pancakes take almost no time to pat together and quickly sauté to golden-brown perfection. Topped with smoked salmon, sour cream, and chives, they're an elegant party nibble.

This modern twist on the traditional Hanukkah dish is the perfect way to keep your grandmother and gluten-free niece happy this year. 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. 

For hash browns that are crisp on the outside and buttery on the inside, look no further than your multifaceted waffle iron—this works with both Belgian and traditional waffle irons. Serve as is, or try with Greek yogurt and chives.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Pressing the patties firmly between your hands when you're shaping them helps bind all of the ingredients together.

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.