Tuesday, December 20, 2011

Happy Hanukkah!

Hello to all of my Jewish friends! I wish you lots of fun and blessings over the next 8 days and nights. How fun that Hanukkah and Christmas overlap this year! We all will be celebrating.

Here are some great resources to add some healthy meals to your Hanukkah table!

Eating Well- healthy recipes and meal planning

The Atlantic- 16 healthy recipes

Food Network- Traditional and healthier versions

Martha Stewart- recipes, crafts and more!

 Eat Better America- Lots of guides on how to make your favorite recipes healthier

Here is a classic favorite- I will be making these soon!

Crispy Potato Latkes

December 2005/January 2006

Crispy Potato Latkes Recipe
12 latkes
Active Time:
Total Time:


  • 1 1/2 pounds russet potatoes, (about 2), shredded
  • 1 medium white onion, shredded
  • 2 medium shallots, minced (about 1/4 cup)
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces
  • 1/2 teaspoon white pepper
  • 3 tablespoons peanut oil, or extra-virgin olive oil, divided


  1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg. 
  2.  Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
  3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.


Per latke: 100 calories; 4 g fat ( 1 g sat , 2 g mono ); 18 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 204 mg sodium; 278 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat


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