Healthy{-ish} Potato Latkes
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A Healthier Version Of The Hannukah Classic
Latkes are easily one of our favorite holiday foods, but considering they are traditionally fried in lots of oil, they’re not necessarily the healthiest! So I took it upon myself to turn these beloved potato pancakes into a healthier, baked version that are vegan and gluten free. Trust me…this lighter take on the classic recipe will be gobbled up as quickly as the original. They’re so easy to make, and crazy delicious!
Lisa’s Baked Latkes {Vegan + Gluten Free}
A healthier version of the classic Hannukah Latke!
Ingredients
2 eggs or 1 flax egg for vegan (1 tbsp ground flax, mixed with 3 tbsp warm water and let sit for 10 mins)
3 medium potatoes (russets are ideal), peeled and grated (I use a food processor with grater attachment)
1 medium onion, grated (I use a food processor with grater attachment)
1/2 cup rolled oats
1/2 cup oat flour
1 tbsp coconut oil, melted + more for pan
2 tsp sea salt
1/4 tsp black pepper
For serving: unsweetened applesauce + sour cream
Instructions:
1. Preheat oven to 425 degrees F.
2. Spray or rub two baking sheets with coconut oil.
3. Lightly beat your eggs. Make flax egg (if using) and set aside.
4. Grate potatoes using food processor or box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained.This will remove most of the starch from the potatoes.
5. Grate onions and add to potato mixture (no need to squeeze out liquid)
6. Add in rolled oats, oat flour, coconut oil, flax egg or 2 eggs beaten, sea salt and pepper.
7. Take about a 1/4 cup of the mixture using your hands and form into a ball.
8. Place on baking sheet and then flatten slightly. Repeat until all of mixture has been used
9. Place in the oven to bake for 15 minutes. Remove from oven and flip carefully. Bake for another 10-15 minutes.
