Nowadays we all eat far too much oil and fat and for this reason we thought it would be a great idea to include a recipe for baked latkes so that those readers who are on oil-restricted diets can enjoy classic Chanukkah just as everyone else does.  With latkes it’s a good idea to use good baking potatoes because the waxy kind tend to make latkes that slip apart too easily. This recipe is pretty basic and you can spice it up to taste – just remember that sour cream, full fat yoghurt and most store-bought dips and sauces contain fat – so make the time to read the ingredients list and if you don’t know what it is, don’t buy it.

Ingredients

• 750 g baking potatoes
• 3 tbsp all purpose flour
• 1 medium onion
• 1 large, organic egg
• 1 tsp baking powder
• 1 tsp fresh parsley, very finely chopped
• Sea salt and freshly ground black pepper, to taste

Method

• Preheat oven to 200 C.
• Use a non-stick baking tray or use a little butter for greasing – it won’t kill anybody.
• Peel, wash and dry the potatoes and grate them using a coarse grater.
• Peel onion and grate with coarse grater.
• Combine potatoes and onion in a colander and press down firmly to remove excess water and then transfer this into a medium sized bowl, stir in the egg, baking powder, flour, parsley, salt and pepper.
• Drop the potato mixture onto prepared baking tray using a spoon – make about 1 or 2 tbsp at a time or even larger if you prefer.
• Bake for 20 minutes, until the bottom of the pancakes are light golden brown and then flip them and bake for another 10 – 15 minutes until the latkes are golden and cooked right through.
• Served warm with apple sauce and fat free sour cream – or whatever interesting combination you can come up with.