Lighter latke recipe for Hanukkah
Happy Hanukkah! To celebrate the Festival of Lights, we’re enjoying a lighter twist on traditional latkes. These are made with potatoes, chives and parsnips for extra crispness, and baked with cooking spray in place of frying in oil. They’re tasty on their own or topped with smoked salmon to make them more filling.
We send our warmest wish all who celebrate this special time!
Potato, chive and parsnip latkes
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
1 lb. russet baking potatoes, peeled, cut into chunks if shredding in food processor
1 lb. parsnips, peeled, cut into chunks if shredding in food processor
4 large eggs
1 level Tbsp. cornstarch
1 tsp. salt
½ tsp. freshly ground black pepper
Small handful finely chopped fresh chives, plus extra for garnish, or 4 scallions, thinly sliced
Fat-free plain Greek yogurt, for serving
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
- With the shredding blade of a food processor, shred the potatoes (or shred them on the coarse holes of a box grater). Transfer to a colander and rinse briefly. Put them into a kitchen towel and twist the towel over the sink to remove the moisture. Transfer to a large bowl.
- Coarsely shred the parsnips with the food processor or box grater and add to the potatoes. Add the eggs, cornstarch, salt, pepper and chives or scallions, and mix well with your hands.
- For each latke, using a ¼ cup measure, scoop up a scant ¼ cup of the mixture, pressing it into the cup and dropping it onto the prepared baking sheet. Flatten lightly with your hand. Repeat, making 20 latkes, 10 per sheet. Lightly coat each latke with cooking spray. Bake, turning once, for 15–20 minutes or until golden at the edges and crisp.
- Arrange the latkes on a heated serving dish, sprinkle with the extra chives and serve hot with a bowl of yogurt for topping.