the whole plate.

Chanukkah is well underway, and last night, I finally got to celebrating with a plate of latkes.  My sister visited our mom last weekend, and it had been promised that leftover latkes would be brought back to the city for me.  Sadly, that didn’t happen [she did come home bearing a two-pound bag of oats though, so I suppose all can be forgiven].

So, a latke feast was left up to me.  I chatted with my mom to get down the basics of her traditional recipe [advice: use a lot of onion], and then I Googled a bit for additional tips. 

My searches led me to recipes that ranged from four ingredients to fifteen.  I found people concerned for my health, who suggested baking in place of frying.  I stumbled upon vegan substitutions, like flax eggs in place of real ones.

I considered my options.  

Fifteen ingredients?  That doesn’t really match my simple food philosophy.  

Baked latkes?  Um, the whole point is to use the oil associated with the Chanukkah miracle.  Who am I to fight with the Torah?

A flax egg?  Well, I eat flax in my oats every morning, but most of the time, I only eat eggs at brunch.  Eggs [yolks included, people] are good for you, so I might as well use one.

In the end, I decided that tradition exists for a reason.  I eat latkes once a year.  Altering the preparation would be akin to using fat free cheese in my mom’s blintzes; in other words: pure blasphemy.  We don’t want that on a religious holiday.

sweet potato and beet latkes [makes about 10]

• 1 c sweet potato, shredded
• 1 c beets, shredded
• 1/2 c onion, chopped
• 1 egg
• 2 T whole wheat flour
• evoo

Beat egg and mix with sweet potato, beets, onion, and flour.  Combine well [don't be afraid to mix with your hands].  Heat oil in frying pan over medium heat.  Scoop about 1/4 c of the mixture onto pan.  Fry 3-5 minutes per side.  [If it falls apart when you try to flip it, then it isn't ready to be flipped yet].  Serve immediately, topped with Greek yogurt or sour cream.

Ok, so these aren’t your grandmother’s potato latkes.  There are a couple healthier inclusions: whole wheat flour, pan frying as opposed to deep frying.  I used Greek yogurt instead of sour cream because it tastes the same, is delicious and healthy, and I always have some in my refrigerator.  

I was struck with a craving for fish last night, so I went with it and pulled a piece of salmon out of the freezer to have alongside.  Someday, I would love to be able to afford fresh fish on the same day I want to eat it.  In the meantime, I’m thankful for my mom’s freezer gifts.

I know I say this all the time, but I really loved this meal.  If I didn’t love oatmeal so much, I might have eaten the leftover latkes for breakfast.  But I suppose lunchtime will do.

How do you feel about altering traditional holiday recipes?  Do you keep them classic?

Related posts:

1. dinner 12.10: chanukkah.
2. keeping calm.
3. a week of morning variety.