We’ve actually been busy this week looking for latka recipes featuring veggies other than white potatoes. We didn’t realize the most subersive recipe of all was right in the pages of our own IJN Chanukah Foods.
But there’s more. Not only does Nash avoid lakes of oil, she also makes her latkes bite size. So if they say that portion control is the key to losing weight, you can’t do better than these latkes. And even if you’re not concerned about the calories, the small size makes these latkes perfect for serving as an appetizer, perhaps dotted with plain yogurt and a sprig of dill.
If Chanukah just ain’t Chanukah – and latkes not latkes – without a deep fry, check out our previous latka recipes from 2009 & 2010. And check back in for our non-traditional recipes, featuring veggies like leeks, beets, carrots and peas.
Helen Nash's Potato Latkes
- 4 TB vegetable oil
- 1 medium onion, quartered
- 4 medium Idaho potatoes, peeled & quartered
- 1/4 C all-purpose flour
- 1 large egg, plus 1 large egg white, lightly whisked
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Preheat oven to 450ºF. Brush three heavy cookie sheets with 1 TB oil each.
Pulse the onion in a food processor until finely chopped. Transfer to a large bowl. Remove metal blade from processor and put on the medium shredding attachment. Grate potatoes. Combine with onion, flour, egg, egg white and remaining 1 TB of oil. Mix well. Season to taste with the salt and pepper.
Place level tablespoons of the mixture slightly apart on the greased cookie sheets. Bake the latkes one sheet at a time on the lowest shelf for 6 minutes or until they are lightly golden.