Last night we began celebrating one of my favourite Jewish Holidays - Chanukah. I have such great Chanukah memories from my childhood; the dreidel games, the Public Menorah Lightings, the delicious doughnuts, latkes, the Chanukah chocolate ‘Gelt’ and of course the quality time spent with family.
For all you need to know about Chanukah including a guide to lighting the Menorah, click here.
As we all know, a big part of any Chanukah party is the traditional Chanukah delicacies – latkes, donuts etc all foods drenched in oil! Now while there is definitely a special spiritual significance and symbolism to the oil, as a health conscious mom, I wanted to find some healthier alternatives to the traditional oil laden Latkes.
After doing a bit of research I came across the following recipe in ‘The Healthy Life’ a book by the Australian blogger Jessica Sepel that I was impressed with and wanted to share. I can’t promise that your children will devour them as eagerly as a regular oily potato Latke but it definitely makes for a nice option if you feel they have passed their oil threshold.
Here are the Ingredients which I have modified slightly:
6 small baby marrows/ zuchhini
Himalayan salt and ground pepper
2 eggs, lightly beaten
1 cup baby spinach leaves shredded
1/4 cup basil leaves ,finely chopped
1/2 cup almond flour
1/2 tsp ground cumin
1/2 tsp ground corinader
1 tbsp. psyllium husk
1 tbsp. virgin organic cocnut oil.
- Place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture.Squeeze dry with your hands.
- In a mixing bowl,combine the zucchini and all the remaining ingredients except the coconut oil and mix well.
- Melt the coconut oil in a large non stick frying pan over a medium heat, then add large spoonfuls of the zucchini mixture in batches. Use a spatula to gently press the mixture to flatten.
- After 3 minutes,turn the latkes and cook the other side for 2 minutes or until golden brown.Repeat until the batter is used up.
Makes 8 Latkes