Today marks the first day of Hanukkah and I’m thrilled to start the celebrations. Growing up, exploring my religion and learning about it was very formative. My grandfather was one of the founders of Taglit-Birthright Israel — the non-profit that encourages and help fund trips for young adults to Israel — so you can see I was in good company!
I learned so much about who I am through Judaism, but one of the things the holiday season taught me was that traditions — however small make for the longest lasting memories! Every family, no matter their religion, has a list of quirky things only their intimate circle is privy to.
So, in honor of the first day of Hanukkah, I thought I’d test out a what could become a new tradition for me- making healthy, non-traditional latkes! This year, I tested a Beet & Carrot latke recipe featured on one of my fav blogs, Eggs on Sunday– tweaking a little bit for HBFit approval, of course.
BEET AND CARROT LATKES
- 2 medium beets, coarsely grated
- 2 medium carrots, coarsely grated
- 1 medium onion, coarsely grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil *
- coarse salt and pepper to taste
- sour cream or creme fraiche, plus chopped chives, for serving
*FitTip: Swap out olive oil for virgin coconut oil.
- Combine the grated vegetables in a bowl. Add the beaten eggs, stir to combine, then stir in the flour and salt and pepper to taste.
- Preheat the oven to 300 degrees F, and set a cooling rack on a sheet pan. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, scoop 1/3 cup of the latke mixture into the skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into the skillet. Cook the 4 latkes until golden brown, about 4-6 minutes per side. Remove the latkes to the cooling rack on the sheet pan, and place them in the oven to keep the latkes warm while you cook the remaining four.
- Add another 1 1/2 tablespoons oil to the skillet and cook the remaining latkes. When all the latkes are done, serve them warm with a dollop of sour cream or creme fraiche and a sprinkling of chives.
Photographs: Charlotte Ferguson