Latkes are so good, but the original take on them isn't as healthy as it could be. I saw this twist from the Beachbody blog and so I had to give it a try this year for Hanukkah. Getting healthier is so much more than working out, it also involves changing eating habits and finding healthy twists to recipes that I like that may not neccesarily be good for me.
Ingredients:
1 lb. sweet potatoes, peeled, grated
¾ medium onion, grated, squeezing out as much liquid as possible
1 large egg, beaten
1 Tbsp. whole wheat flour
2 Tbsp. whole grain Japanese-style bread crumbs (like Panko)
1 clove garlic, finely chopped
½ tsp. sea salt (or Himalayan salt)
1 tsp. olive oil
6 tsp. reduced fat (2%) plain yogurt
1 lb. sweet potatoes, peeled, grated
¾ medium onion, grated, squeezing out as much liquid as possible
1 large egg, beaten
1 Tbsp. whole wheat flour
2 Tbsp. whole grain Japanese-style bread crumbs (like Panko)
1 clove garlic, finely chopped
½ tsp. sea salt (or Himalayan salt)
1 tsp. olive oil
6 tsp. reduced fat (2%) plain yogurt
Preparation:
1. Preheat oven to 350° F.
2. Line large baking sheet with parchment paper. Set aside.
3. Combine sweet potatoes, onion, egg, flour, bread crumbs, garlic, and salt in a medium bowl; mix well.
4. Using ¼-cup measuring cup, scoop mixture into rounds and form into patties. Place on prepared baking sheet.
5. Brush the tops evenly with oil; bake for 15 minutes. Flip latkes and bake an additional 10 to 15 minutes, or until crisp.
6. Serve latkes topped evenly with yogurt.
1. Preheat oven to 350° F.
2. Line large baking sheet with parchment paper. Set aside.
3. Combine sweet potatoes, onion, egg, flour, bread crumbs, garlic, and salt in a medium bowl; mix well.
4. Using ¼-cup measuring cup, scoop mixture into rounds and form into patties. Place on prepared baking sheet.
5. Brush the tops evenly with oil; bake for 15 minutes. Flip latkes and bake an additional 10 to 15 minutes, or until crisp.
6. Serve latkes topped evenly with yogurt.
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