Sweet Potato and Beet Baked Latkes
Many studies show that the more fried food you consume, the higher your risk of a heart attack.
In this study of over 110,000 people, the more frequent fried foods were consumed, the higher the risk for type 2 diabetes and heart disease – both being concomitantly driven by body weight, high blood pressure and high cholesterol (1).
Why may this be?
The deep frying method modifies the structural component of the oil you are consuming. It causes polymerization, oxidation and hydrogenation of the oil which leads to an increase in the absorption of it’s byproducts, an increase in calorie consumption and an actual transformation of the fat from an unsaturated fatty acids to a trans fatty acid.
Trans fat increases LDL cholesterol and promotes plaque build up leading to atherosclerosis.
This Hanukkah bake your latkes instead of frying them in oil! I put it to the test and they came out delicious.
Sweet Potato & Beet Baked Latkes (“Potato pancake”)
Yields: 12 latkes, Serving size: 2 latkes
1 large sweet potato, shredded with skin
1 large beet, shredded with skin
2 tablespoons ground flaxseeds
5 tablespoons water
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
Avocado oil spray, 2 sprits
1. Preheat oven to 400F.
2. Mix ground flaxseeds and water and let sit for 5 minutes.
3. Mix the shredded sweet potatoes and beets together with the spices.
4. Line a pan with parchment paper and spray with avocado oil spray.
5. Form mixture into medium sized circles and bake in the oven for 10 minutes. Flip and bake for another 5-10 minutes until crispy.
Enjoy! Happy Hanukkah!