Writer. Cook. Chocolatier. Celebrationist.

If eight nights of fried delights is more than you can handle, try these  baked latkes instead. Brush the latkes with olive oil before placing them in the oven to cook, to crisp ‘em up good and commemorate the Hanukkah miracle.

 

Ingredients

Cooking spray or olive oil (to grease pans)

2 sweet potatoes, peeled and shredded

2 potatoes, such as Yukon Gold, peeled and shredded

1 finely chopped medium onion

2 eggs, lightly beaten

¼ cup matzah meal or flour

½ tsp. salt

½ tsp. chili powder

½ tsp. pepper

¼ tsp. baking powder

  1. 1 tbsp. olive oil

1. Pre-heat the oven to 400°F. Grease two baking sheets thoroughly.            Combine potatoes and onion in a large bowl, and stir in beaten eggs.

2. Stir in matzah meal or flour, salt, chili powder, pepper, and baking powder.

3.Scoop latke mixture onto prepared baking pans with a ¼ cup scoop, and flatten the mounds. Brush with olive oil.  Bake for 30-35 minutes or until deep golden-brown around the edges.

 makes 15-18 latkes

Horseradish Sour Cream

1 cup reduced fat sour cream

1-2 tbsp.  prepared horseradish

2-3 tbsp. snipped chives

1/2 tsp. cracked pepper

1/2 tsp. sugar

1. Combine all ingredients well in a small bowl.  Refrigerate until ready to serve.

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack