Looking for a healthier (but still delicious!) alternative to fried latkes for Chanukah? These scrumptious Potato & Scallion Latkes by chef Paula Shoyer are baked not fried — and definitely fit the bill.
You may remember Paula from our Thanksgiving Sweet Potato Tartin recipe & giveaway. If you missed out, I’ve got good news — Paula is back to share another delicious and seasonal recipe with the KOAB audience. And another chance to win her wonderful cookbook.
Best selling author of The Healthy Kosher Baker and the new Healthy Jewish Kitchen, Paula studied at the elite Ritz Escoffier School in Paris.
Her first love was pastries, but since families cannot survive on chocolate babka alone (mine would surely try!), Paula has expanded her repertoire into the savory arena, with an emphasis on easy and healthy dishes that don’t sacrifice tradition or flair.
“I take traditional recipes and make them easier, more modern, and healthier says Shoyer, who has competed on the Food Network’s “Sweet Genius” program.
I write cookbooks so that I can bring my recipes into your kitchen to inspire you to try something new, to cook from scratch and enjoy eating with the people you love while creating food memories that you can remember for the rest of your lives.
Try out this simple, healthy AND delicious latke recipe from Healthy Jewish Kitchen.
Potato & Scallion Latkes (Baked!)
By Paula Shoyer
INGREDIENTS
- 2 tablespoons sunflower or safflower oil, or more if needed
- ½ medium onion, quartered
- 3 scallions, ends trimmed, cut into thin slices or chopped into small pieces
- 3 medium potatoes (about 1½ pounds [700g]), scrubbed clean and unpeeled
- 2 teaspoons (10ml) fresh lemon juice
- 2 large eggs
- ½ teaspoon baking powder
- 2 tablespoons potato starch
- ½ teaspoon salt
- ¼ teaspoon black pepper
PREPARATION DIRECTIONS
To make the latkes, preheat the oven to 450°F (230°C).
When the oven is hot, pour 2 tablespoons of oil onto 2 jelly roll pans and turn them in every direction so that the oil coats the pans. Heat the pans in the oven for 5 minutes.
Place the onions and scallions in the bowl of a food processor and chop them into small pieces. Place them in a medium bowl. Shred the potatoes by hand on the large holes of a box grater or in a food processor with the shredding blade, and place in the bowl. Add the lemon juice, eggs, baking powder, potato starch, salt, and pepper and mix well.
Very carefully (I mean really carefully; move very slowly) remove one of the pans and use your hands or a spoon to scoop up and drop clumps of the potato mixture, a little less than ¼ cup, onto the pan. I use my hands. Press the mixture down to flatten it a little.
Place the pan in the oven for 10 to 12 minutes and immediately remove the second oiled pan. Repeat the same process with the remaining potato mixture and bake the second pan of latkes for 10 to 12 minutes. Bake them until the edges are well browned, and then with a slotted spatula turn them over and cook the latkes for another 8 to 10 minutes, or until the bottoms are browned.
May be made 2 days in advance and reheated in the oven.
Check out Paula’s Healthy Jewish Kosher cookbook for her pickled applesauce recipe, which she serves alongside these latkes. I guess that means Paula is on Team Applesauce! 😉
I like them plain
Team applesauce mixed with sour cream.
Applesauce or nothing. The latkes stand alone!
Applesauce topped with sour cream
My doctor has me on a no-carb diet, so potatoes are out. No latkes for me this year. 🙁 When I do eat them, I have eaten them with nothing, applesauce, and ketchup. I haven’t tried applesauce and sour cream.
I’m Team applesauce, though to be honest, I like both!
applesauce, though I haven’t tried sour cream in a whil
applesauce
Team purist! Absolutely nothing just the latke in it’s purest form! 🙂
Applesauce!
Team all of the above!
Applesauce and sour cream too!
Latkes, straight up!
First choice is plain. Then next is with applesauce.
I like apple sauce but my daughter prefers honey dijon dressing
I love them both ways. Applesauce is so much healthier though! Even plain is good with a good latke!
Team Sour Cream. Just plain, no topping necessary for me.