Healthy Hanukkah Recipes – Latkes and Toppings

I thought it would be fun to share a few healthy Hanukkah recipes that you could use for Hanukkah 2014. Hanukkah is filled with feasting and wonderful traditional foods. This is a great year to think about how to honor the traditions and serve healthier dishes at the same time.  These four recipes (two latkes and two toppings) are a great way to start.

Olive Oil Baked Potato Latkes


  • 2 pounds Russet (baking) potatoes
  • 4 teaspoons olive oil, divided
  • 1 small onion, finely diced
  • 1 tablespoon fresh parsley, chopped
  • 2 large eggs, beaten
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper


  1. Preheat the oven to 425° F.
  2. Peel and grate potatoes.
  3. Place grated potatoes in a bowl and cover with cold water and let sit for 15 minutes.
  4. Drain and place in a cheesecloth-lined colander and let stand for another 15 minutes.
  5. Pour potatoes onto a clean towel and squeeze out all the water – place in a large bowl.
  6. Add 2 teaspoons olive oil to the potatoes along with the remaining ingredients and stir until blended well.
  7. Use remaining olive oil to grease a baking sheet.
  8. Drop mixture by the spoonful onto the greased baking sheet,
  9. Flatten slightly with spoon. (Leave some space between the latkes)
  10. Bake in preheated oven for 10 to 12 minutes, or until browned; then, flip and bake another 10 minutes or until crispy and brown.
  11. Remove from the oven and let cool on a rack slightly before serving.
  12. Top with applesauce topping and/or a creamy topping. (See recipes below)

Sweet Potato Zucchini Latkes


  • 2 medium sweet potatoes, grated
  • 2 medium baking potatoes, grated
  • 1 medium zucchini, grated
  • 1 small onion, finely diced
  • 2 eggs, slightly beaten
  • 1 to 2 teaspoon kosher salt
  • ¼ cup whole wheat flour or panko
  • 4 tablespoons olive oil


  1. Prepare all the veggies as noted above.
  2. Place the grated potatoes and zucchini in a cheesecloth-lined colander and let drain for 20 minutes.
  3. Pour potatoes and zucchini onto a clean towel and squeeze as much liquid out as you can.
  4. Place in a large bowl.
  5. Add the next 4 ingredients to the veggies and stir to combine well.
  6. Place a large heavy skillet over medium heat and add olive oil.
  7. When the oil is hot, drop latke mixture into the oil one small spoonful at a time, flattening each one slightly with the back of the spoon.
  8. Allow the latkes to fry in the olive oil until browned on the bottom, then carefully flip and let fry until the other side is brown and crispy.
  9. Remove carefully with a spatula and continue frying latkes until all the batter is used.
  10. Serve warm with toppings.

Yield: 10 to 12 latkes (depending on size)

Healthy Applesauce Latke Topping


  • 5 pounds semi-tart apples
  • 1 lemon, juiced
  • 2 sticks cinnamon
  • 2 drops vanilla extract
  • Pinch kosher salt
  • Water
  • Natural honey or real maple syrup, to taste (optional)


  1. Peel and core the apples, cut in half, and place them in a large soup pot.
  2. Add the next 4 ingredients and stir.
  3. Cover with water half way up on the apples.
  4. Bring liquid to a boil.
  5. Reduce heat and simmer uncovered, until apples are soft and liquid has reduced – stir frequently.
  6. Remove from heat and cool slightly.
  7. Remove cinnamon sticks and add honey or maple syrup to sweeten if desired – stir well.
  8. Mash the apples with a potato masher.
  9. Run the mixture through a sieve if you want to remove some of the pulp.
  10. Let cool and serve with hot latkes.

Yield: ~ 12 small portions

Creamy Caramelized Onion Latke Topping


  • 3 tablespoons olive oil
  • 1 large sweet onion, sliced into thin strips
  • 1 block (8 ounces) cream cheese, room temperature
  • 1 cup olive oil mayonnaise
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  1. Cut cream cheese into small chunks.
  2. Place a large skillet over medium heat.
  3. Add olive oil and onion.
  4. Fry, stirring often, just until onion starts to soften, then turn heat down to low and let cook for 20 to 30 minutes or until the onions are golden in color, soft, and “caramelized.”
  5. Add cream cheese chunks to the skillet with the onions, over low heat, and stir until the cream cheese melts.
  6. Remove the skillet from the heat and add the remaining ingredients, stirring well.
  7. Remove from heat; stir in mayonnaise and the remaining ingredients.
  8. Serve at room temperature or slightly chilled as a topping for latkes

Note: Recipe can be easily doubled if needed.

Yield: ~ 6 topping size portions

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