According to my friend Zelda, Hanukkah is the time for latkes (pancakes fried in oil), sufganyiot (fried jelly-filled doughnuts) and other sweet desserts. Although latkes are traditionally made with potatoes, a lower-carb version can be made using any combination of shredded cauliflower, cabbage, zucchini, turnips and parsnips. You can use some potatoes, sweet potatoes or leave them out entirely.

Traditionally sourcream and applesauce are served along with the latkes. Using lower fat sourcream will reduce the calories; applesauce will add carbohydrates and a small amount of calories.

You’ll need some oil for frying—how much depends on the vegetables you use, since some absorb more oil than others. According to Jewish tradition, during Hanukkah cooking oil is used liberally to commemorate that a small vial of oil, enough for just one day, miraculously burned to keep the menorah (lamp) burning for eight days during the rebuilding of the Temple.

Ingredients & Methods