Experts Suggest Healthier Hanukkah Dishes Beyond Deep-Frying
Translated & summarized from NEWSru Israel by baba
Culinary experts Paula Shoyer and Mika Shva have proposed healthier ways to prepare traditional Hanukkah foods, moving beyond excessive deep-frying. They suggest incorporating olive oil into baked goods, serving more vegetables, and using alternative cooking oils like avocado oil. Recommendations include baked latkes, sweet potato or zucchini latkes, and using Greek yogurt or labneh instead of sour cream. These changes aim to maintain holiday traditions while reducing fat and increasing nutritional value.
The story in 6 lines · by baba
- Experts Paula Shoyer and Mika Shva suggest healthier Hanukkah food options.
- They recommend reducing deep-frying and incorporating olive oil into baked goods.
- Serving more vegetables and salads alongside traditional dishes is advised.
- Alternative cooking oils like avocado oil are suggested for frying.
- Healthier sauce options include Greek yogurt or labneh instead of sour cream.
- Baked latkes and latkes made from sweet potato or zucchini are proposed.
As Hanukkah approaches, culinary experts are proposing ways to make traditional holiday foods healthier and more balanced. Paula Shoyer, author of "The Healthy Jewish Kitchen," and dietitian Mika Shva, author of "Nosh," suggest that the Hanukkah miracle of the oil can be celebrated without excessive deep-frying. Shoyer recommends incorporating olive oil into challah, cookies, and even baked potato latkes to maintain a connection to the holiday's themes while reducing fat intake. Shva encourages keeping traditional dishes like sufganiyot (doughnuts) and latkes on the menu but advises complementing them with healthier options. She suggests serving more vegetables and salads to prevent guests from filling up solely on latkes, recommending fewer latkes per person alongside additional vegetable side dishes. The experts also propose alternative cooking methods and ingredients, such as frying with avocado oil, which withstands higher temperatures, making homemade jams with chia seeds, and substituting some white flour with whole wheat. For the festive table, vegetable dishes like fried eggplant with mushrooms, and latkes made from sweet potato or zucchini are recommended. Shva specifically addresses appetizers and sauces, suggesting Greek yogurt or labneh as alternatives to sour cream, from which a ranch-style dressing with herbs, garlic, and lemon can be made. Shoyer offers a lighter latke version by baking them in the oven with minimal oil and serving them with applesauce prepared with apple cider vinegar and spices.