Latkes are a traditional Jewish dish, often served during Hanukkah. Jewish communities in the United States celebrate the first day of Hanukkah on the 25th day of the month of Kislev in the Jewish calendar, a day that this year fell on Thanksgiving. In an effort to not overwhelm you with too many recipes (however hard to resist), we wanted to give you a delicious dish to celebrate the end of this 8-day observance with: Andenean Superfood Baked Latkes!
Latkes, or potato pancakes, are prepared during the Festival of Lights because they are fried in oil, commemorating the oil that miraculously provided light for eight days. While still preserving the use of oil in this recipe, we thought we would experiment with a lower-fat baked version using a variety of tubers, namely: Peruvian superfood purple potatoes, sweet potatoes and yams.
Yams are rich in the antioxidant vitamin C which plays an important role in anti-aging and immunity. They are also high in B-vitamins which serve as mediators to a variety of metabolic functions important for optimal health.
Purple potatoes are a great source of anthocyanins, a type of antioxidant. Anthocyanins are not generally found in potatoes with lighter flesh colors, thus they shine in their ability to help fight cancer and improve blood sugar and cholesterol levels.
Sweet potatoes, while botanically different from other potatoes, are an excellent source of beta-carotene, a precursor to vitamin A. Vitamin A is crucial for vision, reproductive health, as well as bone and tissue development.
Andenean Superfood Baked Latkes
Makes: 20 latkes
1 lb. sweet potatoes (about 1 large sweet potato)
1 lb. yams (about 1 large yam)
1 lb. purple potatoes (about 4 small potatoes)
1 large red onion
2 tablespoons olive oil
½ cup quinoa flour (all-purpose flour may be substituted)
Salt and pepper to taste
Cheese grater or food processor with grating attachment
Large mixing bowl
Large sauté pan
2 large sheet pans
Parchment paper or aluminum paper
Preheat oven to 350°F.
Wash sweet potatoes, yams and purple potatoes. Bake for 45 minutes until easily pierced with a sharp knife. Set aside to cool. Once you are able to handle the baked potatoes/yams with your hands, Place in the freezer and chill until firm and cool throughout. Be careful to not freeze the potatoes/yams.
While potatoes/yams are cooling, thinly slice the red onions into half moons. You want to slice the onions as thinly as possible. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add onions to the hot oil and sauté until soft and fragrant. Set aside.
Once firm, grate the potatoes/yams using a cheese grater or food processor with grating attachment. Place in a large bowl.
Add to the potatoes, sautéed onions, flour, eggs and salt and pepper to taste. Mix to combine.
Line sheet pans with parchment paper or aluminum foil. Spray with an even layer of oil. Place a heaping spoonful of potato mixture onto the pan and flatter out with a fork to form a 4-inch patty that’s ½-inch thick. Form patties with remaining mixture, spacing them about 1-inch apart from each other. Spray tops with an even layer of oil.
Place in an oven preheated to 350°F. Bake for about 20 minutes until the latkes form a crust on the bottom. Using a spatula, flip the latkes over and finish baking on the other side until crisp, about 10-25 minutes more. Serve warm with choice of toppings.
More recipes just like this in Peruvian Power Foods (October 2013). Pre order on Amazon