If there’s one thing we Jews are known for, it’s our svelte figures due to our lean ethnic diet.
Okay, that’s a lie.
(But if you’re interested in a masterfully architected guilt trip that’s been perfected over the course of millennia, I’ve got ya covered).
Let’s face it: Brisket, latkes, and kugel aren’t exactly South Beach fare.
And in celebration of the miracle of the oil lasting for eight nights instead of one, many
Hanukkah dishes use deep-frying as the cooking method of choice.
But with a little tweaking, you can keep things healthy(er) this Hanukkah!
Here are three ideas:
Latkes (potato pancakes) are typically made with traditional russet potatoes and onion, deep fried, and served with sour cream or applesauce.
This website offers creative variations, from
• sweet potato with sweet apple chutney,
• to spicy varieties,
• to others made completely of root veggies.
Not only are these options healthier, they add multi-dimensional flavors and incorporate spices from around the world.
Here’s lookin’ at you, Bombay Aloo Latkes.
Prefer the traditional variety?
Try baking instead of frying and substitute Greek yogurt for sour cream.
How does one possibly make these bad boys healthy?
At your service.
• This site features an excellent baked version of the Hanukkah treat, topped with a glaze as an alternative to the jelly filling.
While Eastern European Jewish diets tend to be high in fat, Sephardic (Spanish- and Portuguese-originating) Jewish diets more closely resemble other Mediterranean fare and feature ingredients like
• olive oil,
• and garlic.
Google “Sephardic Hanukkah recipes” and you’ll find some delicious salad and entrée ideas.
Have some holiday favorites – perhaps passed on from earlier family generations?
Share ‘em with me!