Baked Latkes with a Homemade Cranberry Chutney Sauce

Healthy Baked Latkes paired with Homemade Cranberry Chutney Sauce are a perfect holiday appetizer for Hanukkah or Christmas! This healthier version is baked instead of fried, giving you that crispy outside texture without all the access oil!

The holidays are quickly approaching. I am not Jewish, but I do like to dabble in other religions' meals to see how healthy I can make those tasty treats. In my family, we call these potato pancakes, and we LOVE them.

The traditional latke is a type of potato pancake and is a Jewish cuisine traditionally prepared to celebrate Hanukkah. I also decided to pair mine with a sweet, tangy, cranberry chutney sauce to really get into the holiday spirit. You can also serve cranberry chutney for Thanksgiving right on top of your turkey dinner.

If you're looking for other holiday favorites, you should try my Juicy Cranberry Turkey Meatballs as a healthy appetizer and my Old-Fashioned Scalloped Corn, which is one of my Grandma's recipes and is now near and dear to my heart!

Ingredients for this recipe

For the latkes

• cooking spray - before you bake the latkes spray the tops of them to get that crispy texture.
• russet potatoes - peeled and grated, russet potatoes are the best to use to latkes because they're high in starch and low in moisture, which helps latkes hold their shape and become crispy.
• onion - you want your onion diced as to not have bigger chunks of it in your latkes.
• egg - the egg will help hold the latkes together and keep their shape.
• garlic powder - adding garlic powder to the potatoes and onions gives it that extra flavor we all love.
• coconut flour - I like using coconut flour in my latkes because it's gluten-free, high in fiber, and the coconut flavor is mild so it pairs well with the other ingredients.

For the cranberry chutney sauce

• cranberries - you can use fresh or frozen cranberries
• golden raisins - adds a more fruity flavor to your chutney sauce.
• apple - peeled, cored, and chopped - I like using Fuji or Apple Crisp, diced.
• onion - diced, onions are a common ingredient in chutney sauces because it adds a sweet aroma.
• garlic clove - minced, an ingredient I always cut corners with when mincing is my garlic. I keep a jar of Spice World minced garlic in my fridge at all times.
• ginger - dried spice
• light brown sugar - I like adding this ingredient because it adds a mellow sweetness and compliments the berries' tartness.
• honey - adds sweetness and depth of flavor to your chutney.
• orange - 1 tbsp zest and the juice squeezed out - an orange compliments the tartness of the cranberries.
• apple cider vinegar - this helps create a balanced sweet and sour flavor.
• cinnamon - also complements the tartness of the cranberries while adding a subtle zing to the chutney.
• ground cloves - this spice has an intensely aromatic smell and a subtle sweet flavor.
• coriander - this spice compliments the orange zest.

Directions for this recipe

Step-by-step directions for the baked healthy potato latkes.

Step 1 - Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Peel and grate your potatoes and place them in a colander.

Step 2 - Chop your onion and add it to the colander. Mix well pressing down to try and get as much moisture out as you possibly can.

Step 3 - Add egg, salt, pepper, and garlic powder in a small mixing bowl.

Step 4 - Add potato and onion mixture to a large bowl and pour in the egg mixture. Mix well.

Step 5 - Add in the flour and mix to combine.

Step 6 - Drop spoonfuls of the potato mix onto the prepared baking pan and press down to form a pancake. Spray each latke with cooking spray and bake for 15 - 20 minutes or until crispy and golden brown.

Step-by-step directions for the cranberry chutney sauce

Step 1 - Add all ingredients to a large pot and mix well.

Step 2 - Bring to a boil then simmer for 45 minutes with the lid on. Remove the lid and simmer for the remaining 15 minutes. Let cool completely then spoon into jars and place in fridge until ready to eat.

Substitutions and Variations

If you happen to not have all the ingredients on hand here are a few substitutions and variations for making latkes.

Russet Potatoes - I prefer to use the russet potatoes, but you can also use Yukon gold, Idaho, or sweet potatoes.

Coconut Flour - if you don't have this flour on hand you can also use almond flour, oat flour, all-purpose flour, or even chickpea flour.

Light Brown Sugar and Honey - I added both of these ingredients for added sweetness, but you can always omit one of them or both and replace with any of the following ingredients. Pure maple syrup, coconut sugar, cane sugar, simple syrup, or any sugar-free sweetener.

Some fun variations that I've paired with my cranberry chutney sauce for the holidays is to pair it with some goat cheese and salted or candied nuts.

How can the kids help

I always say that if the kids help make the meal they are going to want to eat it. Here are some fun ways to include your kiddo in helping make this delicious dish.

• They can help peel the potatoes with a child-friendly peeler. This is the brand I like for kid's utensils - The Curious Chef!
• I also taught my kids how to grate the potato. They thought that was fun to do. Gorilla Grater.
• Your kids can also help weigh the ingredients for the chutney and add that to the mixing bowl.

Here are my son and daughter helping grate the potatoes.

Tips and FAQ's

Other holiday favorites you will also LOVE

If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!