Every year around this time, I talk about how I only fry anything once a year. Of course, that something is latkes. Because it’s Hanukkah, and it might as well be a commandment to fry (so that we recall the miracle of the holiday, when just one day’s worth of oil was enough to light the menorah in our Temple for a whole eight days.)
But in reality, there’s another reason I fry. And that’s the fact that baked latkes, or even those pan-seared in just a tiny bit of oil, just don’t stand up. At least that’s what I thought, before I perfected a method for baking them and wrote it up for Clean Eating Magazine.
Fortunately, the tradition is simply that we eat things with oil – not that they must contain copious amounts. And this recipe does contain oil, just a heck of a lot less than is normally used. So this year, I propose a new Hanukkah miracle: how just a little bit of oil can create the same crispy-yet-tender potato pancakes and that we look forward to all year long.
Head over to Clean Eating Magazine to check out the recipe for my Baked Latkes with Potato and Rutabaga, and let me know what you think!