From Baptist Health South Florida
Nutrition
2 min. read
Written By: Staff News Team
Published: November 29, 2013
Written By: Staff News Team
Published: November 29, 2013
This year, Hanukkah and Thanksgiving overlap for the first time in over a hundred years. So on this uncommon Thanksgivukkah, I hope the following latke recipe twists the traditional russet potato patty tossed in a tub of oil, and completely made with root veggies. With eight nights of festivities, and no real rules to stick to for the perfect latke, you’ll have plenty of time to whip up the perfect latkes for your family’s needs, and healthier to boot.
Easy to prepare, these latkes are a healthier traditional Chanukah dish that can be served as a side dish instead of rice, potatoes or stuffing.
Potato, Apple and Squash Latkes
7 servings (2 per serving)
Ingredients:
Preparation:
Nutritional Information: calories: 218 Fat: 5.1g; saturated fat: 1.1g; monounsaturated fat: 3.9g; protein: 4g; carbohydrate: 30.1g; cholesterol: 21mg. sodium: 245mg.
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
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