Potato pancakes or latkes are traditionally from Eastern and Northern Europe or served during the Jewish holiday, Hanukkah. Often, they’re fried in oil. In this recipe, these latkes are baked. Sweet potatoes are added for a unique twist, and cumin adds a smokey flavor. Of course, a touch of crushed red pepper is an optional spice.
A recent New York Times article mentioned a few creative garnishes besides the basic sour cream. In this recipe, I simply used unsweetened Greek yogurt. For an extravagant garnish with a fresh saline taste, I would love to top these latkes with caviar, salmon roe or smoked salmon. Pomegranate seeds on top of yogurt or sour cream is a juicy option to try, too. Applesauce is another traditional garnish for latkes, but look for an organic brand without additional sugars.
Enjoy these latkes without an oily taste and use fresh garnishes for a healthy twist. Served them as appetizers or with a salad to complete a meal. May your holiday continue to be healthy.
- Olive oil; as needed
- 1/2 lb. Russet White Potatoes; grated
- 1/2 lb. Sweet Potatoes; grated
- 3 to 4 tbsp. unbleached white floor
- 1 tsp. baking powder
- 2 tsp. ground cumin
- Fresh black pepper; to taste
- (Optional) Crushed red pepper; to taste
- 1 medium sweet onion; grated
- 1 large egg; lightly beaten
- 1 tsp. sea salt; more or less depends on a personal taste
- Garnish: Organic Sour Cream, thick unsweetened Greek Yogurt or unsweetened apple sauce
- Preheat oven to 425° F. Line two baking sheets with wax or parchment paper. Grease paper with olive oil or butter.
- Place grated potatoes in a strainer in a sink. Using a paper towel, firmly press down to extract water. Place aside.
- In small bowl, mix the flour, baking powder, cumin, black pepper and red pepper.
- Give the grated potatoes another squeeze to extract more water and place in a large bowl. Add the flour mix, onion, egg and sea salt.
- Working quickly, because salt extracts water from vegetables, lightly roll mixture in a ball (any size is a personal preference from an hors d'oeuvre size of a teaspoon to an ice cream scoop size). Place each ball onto a baking sheet about 2 inches apart. Flatten them to a desired thickness. The latkes will be loose and rustic in shape.
- Place baking sheets in a oven. Bake for 15 to 20 minutes. Using a spatula, flip over the latkes and continue to cook for another 10 to 15 minutes. Please note: times vary according to a personal preference for crispiness and thickness, but it should be golden brown on both sizes.
- Serve with organic sour cream, Greek yogurt or apple sauce.
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