If you’re getting ready to celebrate the eight-day Festival of Lights by lighting the menorah and playing dreidel games with the kids, chances are that you’ll also be cooking up a platter of golden brown latkes to serve with dinner. The quintessential Hanukkah dish, latkes are typically made with white potatoes, fried in oil, and served with sour cream. But it doesn’t have to be that way. Give your latkes a healthy twist, and try out some variations that are savory, satisfying, and South Beach Diet friendly. Here’s how to change up your latkes this year.
Vary the veggie. When it comes to latkes, white potatoes aren’t the only veggie option. Our Sweet Potato and Zucchini Latkes use beta-carotene rich sweet potatoes along with grated zucchini for fiber. They’re served with unsweetened prepared applesauce on the side. You can make your own no-sugar applesauce by simmering peeled, cored apple quarters in water until tender, and then mashing them with a little fresh lemon juice.
Go for some green. For color and flavor, try finely chopped scallion (just the white and light green part) or chives instead of traditional white onion. And if you like, stir a little chopped fresh parsley or chopped cilantro into the batter.
Skip full-fat sour cream. Like your latkes with sour cream? For a healthier option, make a delicious latke topping by combining nonfat (0%) plain Greek yogurt, a spritz of fresh lemon juice, and a little finely chopped mint, scallion, or dill. Season to taste with salt and pepper. You also could combine a little fat-free sour cream with some grated lemon zest and finely chopped fresh chives.
Get a head start. You can make your latkes up to 6 hours in advance and keep them, covered, at room temperature. Reheat them on a dark-bottomed baking sheet in a preheated, 375°F oven for about 5 minutes, or until warmed through.