International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Irish Chicken and Cabbage in Cider






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > low-carb latkes
from PA, US 1 Medium head cauliflower 1 Medium turnip 1/4 to 1/2 cup soy flour 3 eggs, beaten 1 onion, grated oil for frying Heat about 1/4 inch of oil in electric frying pan to high (about 400 degrees on my pan.) Cut cauliflower into pieces and steam. In food processor, *grate* the *raw* turnip. Grate the steamed cauliflower in processor. In a collander, rinse and drain turnip & cauliflower mixture well. Add beaten eggs, grated onion and 1/4 cup of soy flour. Mix well. Add more soy flour if needed to keep the mixture sticky so it doesn't fall apart in the frying pan. Press the mixture *firmly* into a large spoon (serving spoon?) and then using another small spoon (or fork, or your fingers) push it off the spoon into the hot oil. Fry until edges start getting golden brown, then flip and fry until the other side is golden brown. Remove from pan and place on a paper towel on a plate. Repeat until all the latkes are made. Eat with a nice dollop of sour cream on top. Makes about 15 latkes. Total: 66.5g carbs - 22g fiber = 44.5g net carbs 1 Latke: 4.4 g carbs - 1.5g fiber = 2.9g net carbs NOTES: If you don't have a food processor, you can grate the turnip and cauliflower by hand, but it can get messy, and make sure you wait until the cauliflower cools before grating it by hand. You can make them in advance and store in the fridge (for a day or two.) Heat covered in oven or microwave to warm them up. The grated turnip gives the latkes more of the look of a potato latke, because when grated they look like potatoes. You can try adding more turnip, to get more of that look or remove them altogether and have something that tastes just as good.

Low-carb Latkes


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Eastern European recipes (82)
list all recipes by DAVE (405)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: latkes
ethnicity: eastern european
recipes for vegetables
recipes by dave
Email Address:
(posted April 6, 2004)

from PA, US

1 Medium head
cauliflower
1 Medium
turnip
1/4 to 1/2 cup
soy flour
3
eggs, beaten
1
onion, grated
oil for frying

Heat about 1/4 inch of oil in electric
frying
pan to high (about 400
degrees on my
pan.) Cut cauliflower into pieces and steam. In food
processor, *
grate* the *raw* turnip. Grate the steamed cauliflower in processor. In a collander, rinse and drain turnip & cauliflower mixture well. Add beaten
eggs, grated onion and 1/4 cup of soy flour. Mix well. Add more soy flour if needed to keep the mixture sticky so it doesn't fall apart in the frying pan.

Press the mixture *firmly* into a large spoon (serving spoon?) and then using another small spoon (or fork, or your fingers) push it off the spoon into the hot oil. Fry until edges start getting golden brown, then flip and fry until the other side is golden brown. Remove from pan and place on a paper towel on a plate. Repeat until all the latkes are made.

Eat with a nice
dollop of
sour cream on top.

Makes about 15 latkes.
Total: 66.5g carbs - 22g fiber = 44.5g net carbs
1
Latke: 4.4 g carbs - 1.5g fiber = 2.9g net carbs

NOTES:

If you don't have a
food processor, you can grate the turnip and
cauliflower by hand, but it can get messy, and make sure you wait until the cauliflower cools before grating it by hand.

You can make them in advance and store in the fridge (for a day or two.) Heat covered in oven or microwave to warm them up.

The grated
turnip gives the latkes more of the look of a potato latke, because when grated they look like potatoes. You can try adding more turnip, to get more of that look or remove them altogether and have something that tastes just as good.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.