3 Simple healthier latke recipes

TIP Gently squeeze moisture out of the 1/4-cup of mixture before adding it to the pan.

These Hanukkah latkes are cooked in just enough oil that they are beautifully golden brown. In between batches, add only as much oil as you need: you will likely alternate adding one and then two tablespoons. Also, in between batches, remove any small bits of potato remaining in the pan to prevent scorching.

Savory Vegetable and Potato Latkes

1 1/2 pounds russet potatoes, scrubbed or peeled

8 ounces carrots (4 medium), scrubbed or peeled

8 ounces zucchini, trimmed

1 medium onion (about 2 1/2 inches in diameter), peeled and quartered

2 eggs, lightly beaten

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon dried thyme (or 2 teaspoons fresh)

1/4 teaspoon freshly ground black pepper

6 to 7 tablespoons canola oil

1. Preheat the oven to 250 degrees. Coat a baking sheet with cooking spray and set aside.

2. Using the grating blade on the food processor, or the large holes on a box grater, grate the potatoes, carrots, zucchini and onion together. Transfer the mixture to a large bowl and toss with the eggs, flour, salt, thyme and pepper.

3. Heat 2 tablespoons of oil in a 12-inch, nonstick skillet over medium high. Add the latke mixture 1/4 cup at a time, pressing down lightly to form round disks. Cook until golden on the undersides, 4 to 5 minutes; turn and continue cooking until golden on the undersides, 4 to 5 minutes longer.

4. Transfer to a baking sheet and keep warm in the oven. Add 1 tablespoon of oil to the pan and repeat. For the remaining batches, alternate adding 1 or 2 tablespoons of oil, depending on how dry the pan is. Makes 8 servings (25 to 30 latkes).

Nutritional analysis for each serving 221 calories, 5 g protein, 25 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 337 mg sodium

Potato-Apple Latkes

1 3/4 pounds Idaho or russet potatoes, peeled

2 medium Gala apples, peeled

1 medium onion (about the size of the apple), peeled

1/3 cup flour

1 teaspoon salt

6 to 7 tablespoons canola oil

1. Preheat oven to 250 degrees. Coat a baking sheet with cooking spray.

2. Shred potatoes, apples and onion on the large holes of a box grated or in a food processor. Place in a colander and let drain 20 to 40 minutes.

3. Toss drained potato mixture with flour and salt until thoroughly combined.

4. Heat 2 tablespoons of oil in a 12-inch, nonstick skillet over medium high. Add the latke mixture 1/4 cup at a time, pressing down lightly to form round disks. Cook until golden on the undersides, 4 to 5 minutes; turn and continue cooking until golden on the undersides, another 4 to 5 minutes.

4. Transfer to a baking sheet and keep warm in oven. Add 1tablespoon of oil to the pan and repeat. For the remaining batches, alternate adding 1 or 2 tablespoons of oil, depending on how dry the pan is. Makes 8 servings (22 to 26 latkes).

Nutritional analysis for each serving 249 calories, 5 g protein, 32 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 314 mg sodium

Two-Potato Latkes

1 pound sweet potatoes, peeled and cut lengthwise into quarters

1 pound Idaho or russet potatoes, peeled and cut lengthwise into quarters

1 medium onion, cut into quarters

2 eggs, lightly beaten

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup flour

6 to 7 tablespoons canola oil

1. Preheat oven to 250 degrees. Coat a baking sheet pan with cooking spray.

2. Using grating blade on food processor or large holes on a box grater, grate sweet potato, white potato and onion together. Transfer mixture to a large bowl.

3. Toss the potato mixture with the egg, salt, pepper and flour.

4. Heat 2 tablespoons oil in a 12-inch, nonstick skillet over medium-high. Add latke mixture 1/4 cup at a time, pressing down lightly to form round disks. Cook until golden on the undersides, 4 to 5 minutes; turn and continue cooking until golden on undersides, another 4 to 5 minutes.

5. Transfer to baking sheet and keep warm in oven. Add 1 tablespoon of oil to pan and repeat. For remaining batches, alternate adding 1 or 2 tablespoons of oil, depending on how dry the pan is. Makes 8 servings (22 to 26 latkes).

Nutritional analysis for each serving 260 calories, 5 g protein, 34 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 345 mg sodium