Yam scallion pancakes

This variation on latkes, the potato pancakes traditionally eaten on Hanukkah, is flavorful and high in vitamin A.

Contributed by Food for health editors


Yam scallion pancakes

During Hanukkah, many Jews eat fried foods such as sufganiyot (jelly-filled doughnuts) and latkes (potato pancakes) to celebrate the miracle depicted in the Hanukkah story of a small quantity of oil lasting for 8 days — long enough for more oil to be prepared.

This year, try these simple yam and scallion latkes as a flavorful and healthier alternative to the traditional white potato latkes. One serving (2 to 3 latkes) includes all of the vitamin A you need for the day. And this recipe reduces the amount of oil used by baking or lightly pan-frying these latkes. Serve with nonfat Greek yogurt and no-sugar-added (or homemade) applesauce.

Servings: 5 (2 to 3 latkes per serving)

Ingredients

  • 3 eggs
  • 3 yams (or sweet potatoes), peeled and grated
  • 6 scallions, julienned
  • 3 tablespoons whole-wheat flour
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon nutmeg
  • 2 teaspoons canola oil for baking or 4 teaspoons for pan-frying

Directions

For baking

  1. Preheat the oven to 425 F. Line 2 baking sheets with parchment paper. Spread 1 teaspoon of canola oil on the parchment paper on each baking sheet. Set aside.
  2. In a large bowl, beat the eggs. Add the yams, scallions, flour, and spices. Stir to mix.
  3. With clean, dry hands, scoop up the yam mixture and flatten into patties, about palm size. Place the patties on the prepared baking sheets. Latkes do not expand, so they can be placed close together, just not touching.
  4. Bake for 10 to 12 minutes and then flip and bake for an additional 10 minutes until the latkes are golden brown on both sides and crispy on the edges. Serve warm.

For pan-frying

  1. Preheat the oven to 200 F. Prepare a plate with a double layer of paper towels. Set aside.
  2. In a large bowl, beat the eggs. Add the yams, scallions, flour, and spices. Stir to mix.
  3. Turn off the oven. In a skillet or frying pan over medium-high heat, spread 1 teaspoon of canola oil. Swirl to coat.
  4. With clean, dry hands, scoop up the yam mixture and flatten into patties, about palm size. Place the patties in the pan when the oil starts to shimmer. Depending on the size of your pan, you can fry 3 or 4 latkes at once — just make sure you have room to flip them.
  5. Fry on the first side for 1 to 2 minutes, until that side is golden brown (or a little bit darker) and the yam mixture is mostly sticking together. Carefully flip and fry on the second side for another 2 minutes.
  6. Place the finished latkes on the prepared plate and place it in the oven (make sure it is off!) to keep the latkes warm as you fry the rest of them. Add paper towels as needed between layers of latkes. Add an additional teaspoon of oil to the pan as needed between batches. After the first batch, you may need to turn down the heat to make sure subsequent batches don’t brown too quickly. Serve warm.

Nutrition Information (per serving)

Baked

  • Calories: 143
  • Protein: 6 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Total fat: 5 g
  • Saturated fat: 1 g
  • Sodium: 70 mg
  • Potassium: 437 mg

Pan-fried

  • Calories: 159
  • Protein: 6 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Total fat: 6 g
  • Saturated fat: 1 g
  • Sodium: 70 mg
  • Potassium: 437 mg

Tags