How to make crispy latkes lighter

Published on December 08 2009 - 4:52 PM
Crispy Potato Latkes

Even though I’m not Jewish, I have a soft spot for Jewish cuisine. I learned to love matzo ball soup and knish when I waited tables at a deli in college, but my real Jewish-food obsession is latkes.

I love fried foods and think it’s pretty neat that they’re served during Hanukkah to celebrate the miraculous way that one day’s worth of consecrated olive oil kept the Jerusalem temple lamp burning for eight days. But all that frying doesn’t exactly make latkes low-cal. Luckily for my waistline, the EatingWell Test Kitchen has come up with ways to make our favorite fried foods taste delicious without a lot of extra fat, including these 3 healthier latke recipes. Find more delicious recipes for the Festival of Lights in our Hanukkah recipe collection.

Crispy Potato LatkesIt is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving—truly a miracle.

Pesto Latkes—This twist on a classic latke is flavored with pesto and baked in a muffin tin, avoiding lots of oil for frying.

Zucchini-Potato Latkes with Tzatziki—Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes.

Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Burlington, Vermont, and enjoys cooking, gardening, hiking and running in her free time.