Make colorful and healthy latkes from spiralized sweet potato and parsnip noodles.
Hanukkah is here! Isaac and I celebrated on Sunday, the first night, with his family — munching on latkes, spinning dreidels, lighting the menorahs (Isaac’s mom has quite the collection) and exchanging gifts. Isaac and I light our menorah and exchange gifts throughout Hanukkah at our place, but getting together with his family to celebrate is always the highlight of the holiday. We have a lot of fun!
Isaac’s mom is the ultimate latke maker so there’s never been a need for me to make latkes during Hanukkah, but this year I decided I wanted to try making a healthier version — baked instead of fried with spiralized veggie noodles.
I was actually spiralizing sweet potato noodles for another recipe (coming soon!) when I thought of the idea to use the noodles to make latkes.
I used the C Blade on the Inspiralizer for the noodles, but if you have a different spiralizer (affiliate link) just make sure your noodles are on the thinner side.
I seasoned the noodles few simple ingredients and added eggs to help bind everything together. I found that I didn’t need any flour, but if you feel like you need some I’d recommend using almond flour. The mixture does get a little wet towards the bottom of the bowl, but I think that’s normal and it didn’t bother me. I just squeezed out any extra liquid and tossed it once all the noodles were formed into latkes.
Here are the latkes pre-baking. Aren’t they cute?
As it turns out, spiralized noodles make perfect little nests (pancakes) and…