Whether you are Jewish or not, everyone loves a good potato latke. And since Hanukkah is coming up, I thought I'd share one of my favorite recipes.

The thing is, this tradition of making latkes has to do with celebrating the miracle of oil, so you can't exactly remove the oil in the recipe. I've had baked latkes before - they're just not the same.

It's ok to live it up a little, especially around the holidays. The calories don't count anyway when you eat them with family, right? Right.

Why not compromise by using less oil? Instead of frying them in a sea of oil, try using only enough oil to cover the pan.

If you want to know how to make them, read more

Potato Latkes

2 eggs
3 cups grated, drained potatoes (6 medium potatoes)
4 tbsp grated onion
1 tsp salt
1/4 tsp pepper
1/4 cup whole wheat flour
1 tsp cinnamon
olive oil

  • Saute the onion until slightly browned.
  • Beat the eggs in a bowl. Mix in the grated potatoes, cooked onion, salt, pepper, cinnamon, and flour.
  • Cover a pan with 1-2 tbsp of oil, and turn the heat to medium.
  • Scoop the mixture out in little balls and drop onto the pan, flattening with a spatula. (They should be about the size of an orange slice)
  • Cook until crispy brown on both sides, and lay them on paper towels to soak up any extra oil.
  • Serve warm with applesauce or sour cream.

    • Why we love it: They're fun to make, and potatoes actually have Vitamin C in them, so they're great to eat during this time of year when just about everyone is sick.

    Fit's Tip: Try adding a little bit of grated sweet potato, carrot, or zucchini to the mixture.

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