Low-Carb Latkes

submitted by dave
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 colander,
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.



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