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Old 06-09-2010, 02:40 PM   #1
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Latkes!

I just made latkes (potato pancakes) using celery root, onion and egg. That's it! Fried in a little oil and butter. Shredded one whole (small slightly over 1 lb) bulb with 1/4 onion. Added two eggs, salt & pepper. No filler. Drained on paper towels.
Very yummy with sour cream.
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Old 06-09-2010, 03:07 PM   #2
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Sounds deelish! My farmers' market has been out of celery root. I hope they get some soon.
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Old 06-09-2010, 03:16 PM   #3
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What do you usually do with yours, Tulip? This was my first time cooking with one.
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Old 06-09-2010, 03:42 PM   #4
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I use them for french fries. Closest thing to real fries of all the LC alternatives.
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Old 06-09-2010, 04:28 PM   #5
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Ok. I'll try that another time. when I find a cheaper celeriac . that's how I felt about the latkes, closest sub I've found to a potato..
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Old 06-09-2010, 08:41 PM   #6
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Here's my recipe for Potato Latkes

Barbo’s Low Carb “Potato” Latkes
2 chayote squash peeled, seeded and quartered
3- oz. of red or white onion, sliced
2 eggs
1/3 c. CarbQuick
Pinch of onion powder
Pinch of garlic powder
Seasoning like Paula Deen’s House Blend

Get the Cuisinart out with the shredding blade
Place the squash in and shred. Dump into a mixing bowl
Now place the onion in and shred. Dump into another small bowl.
Squeeze the shredded squash very tightly because like potatoes these have loads of juice, then after you think you’ve got it all out put it in a colander and press out the rest. Now add the onion, two
Eggs, some seasoning and lastly the CarbQuick. Mix well.

Using an ice cream scoop lay the mix into the hot oil (of your choice) and spread with spatula, keep going until you have filled the pan but the latkes should NOT touch. Fry until nice and brown flip over and do the other side. Serve hot with sour cream. Brisket of beef or just eat them. My neighbor thought they were the real thing. This made six really nice size pancakes. We wanted to have what was left from the tasting and had them along side some pork and kraut. I put them into the toaster oven and they crisped up for me. Yay!
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Old 06-10-2010, 03:18 AM   #7
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Thanks, Barbo, your's sound very good.
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Old 06-10-2010, 03:53 AM   #8
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Zuchinni works for latkes too.

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Old 06-11-2010, 01:10 PM   #9
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thanks for the review, Scorp! I'll try Barbo's and the Zuchinni recipes soon. They both sound delish.

What sub can I use for Carb Quck, Barb? I don't like the taste of it.
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Old 06-11-2010, 02:26 PM   #10
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Hey Gary

Just wanted to thank you for trying and liking my latkes.

When I first had the idea to use chayote, I made them and
surprised myself at how good they were. I made another batch
and took them to my neighbors and they thought it was potatoes.
I think the reason that they work so well is that they don't get
mushy...stay firm and crisp up well in the hot fat. Secret is the
thorough draining.
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Old 06-11-2010, 02:29 PM   #11
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I cannot taste

the Carbquick in this dish. Perhaps because it's only 1/3 c.
to two large chayote and the onion and seasonings masked
it? I can't say to use soy flour as I particularly hate that
flavor.One of the other low carb bake mixes might do.
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Old 06-12-2010, 02:43 PM   #12
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That sounds really good!
Radishes are a great potato sub also I've made hashbrowns with them numerous times and could barely tell the difference.
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Old 06-12-2010, 02:47 PM   #13
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Saving for when I have my annual Hanukkah latke low-carb panic attack.
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Old 06-12-2010, 04:00 PM   #14
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You guys are getting me all excited, lol!! Now to google celeriac and chayote.. lol!!! Although I think the kids will hunt me down and kill me if I try to pass them off as the real thing

(better keep them all for myself!)



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Old 06-13-2010, 07:35 PM   #15
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Pauline, I swear, try the celeriac and let me know. I couldn't believe how yummy they were

Thanks, Barbo for the response!
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Old 06-14-2010, 03:29 AM   #16
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I will if I can find it 24fan!!!! I am sure it will taste amazing to me -- on lc for so long at this point, lol!!! and anything dripping in olive oil ... well ...... you know!!!!!!!!! lol!!
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Old 06-14-2010, 05:34 AM   #17
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yup ,any new thing that tastes good on LC is exciting for me too LOL Other than sweets. All of those taste good.

Check it out in the weird veggie section of the grocery store, Pauline. I found mine hidden with other odd veggies. It's a round ugly looking thing, like a misshapen turnip almost. Kind of expensive, as I said though @ $3.99 a lb, one small one cost me 5 bucks.
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Old 06-14-2010, 08:58 AM   #18
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Sounds like it would be where I do a lot of shopping ... the turnip and cabbage aisle, lol!! I always get odd looks at my "interesting" cart full of ugly veggies, lol! I have looked longingly at some of the uglier specimens of veggies that are used in hispanic and/or caribbean cooking but I suspect are all carby!

I need to put the celeriac on my list! Maybe just picking out cabbage and turnips will remind me, lol!
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Old 06-15-2010, 07:06 AM   #19
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Quote:
Originally Posted by Barbo View Post
Barbo’s Low Carb “Potato” Latkes
2 chayote squash peeled, seeded and quartered
3- oz. of red or white onion, sliced
2 eggs
1/3 c. CarbQuick
Pinch of onion powder
Pinch of garlic powder
Seasoning like Paula Deen’s House Blend

Get the Cuisinart out with the shredding blade
Place the squash in and shred. Dump into a mixing bowl
Now place the onion in and shred. Dump into another small bowl.
Squeeze the shredded squash very tightly because like potatoes these have loads of juice, then after you think you’ve got it all out put it in a colander and press out the rest. Now add the onion, two
Eggs, some seasoning and lastly the CarbQuick. Mix well.

Using an ice cream scoop lay the mix into the hot oil (of your choice) and spread with spatula, keep going until you have filled the pan but the latkes should NOT touch. Fry until nice and brown flip over and do the other side. Serve hot with sour cream. Brisket of beef or just eat them. My neighbor thought they were the real thing. This made six really nice size pancakes. We wanted to have what was left from the tasting and had them along side some pork and kraut. I put them into the toaster oven and they crisped up for me. Yay!
Ms. Barb
Are you using the chayote fruit or root? This looks so good, I want to try it this weekend (when I actually get to do most of my cooking).
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Old 06-15-2010, 12:42 PM   #20
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well 24fan...

simpler is better for me. too many ingredients are too complicated for the simple troll. i shall befriend a celeriac and try your recipe. i used to enjoy my Earth grandmother's, mother's and aunt's latkes. they were crisp and oh so yummy. I will give it a whack before the month is out. Love & Profits: FLATFERENGHI
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Old 06-15-2010, 01:45 PM   #21
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Quote:
Originally Posted by flatferenghi View Post
simpler is better for me. too many ingredients are too complicated for the simple troll. i shall befriend a celeriac and try your recipe. i used to enjoy my Earth grandmother's, mother's and aunt's latkes. they were crisp and oh so yummy. I will give it a whack before the month is out. Love & Profits: FLATFERENGHI
yay!! Let me know if you found them to be as crisp and tasty as I did. I use half oilive oil and half butter to cooke'm in.

I may make some again this week

and me too, FF. Simple recipes less ingredients=24fan will make
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Old 06-15-2010, 03:13 PM   #22
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heh! 24fan, I scored a celeriac today at the market ... shrinkwrapped near the mushrooms -- not near the turnip! lol!

I will likely try it tomorrow ... but omg I want it now, but the kids and dh would be all over me ... lol!!! I also picked up a chayote -- before I found the celeriac, so I may try that one too eventually, lol .. but that uglyyyyyy celeriac just speaks to me
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Old 06-15-2010, 09:57 PM   #23
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LOL Tada, awesome! Ugly veggie indeed. Hope you like them

I wanna try Barbo's chayote recipe too.
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Old 06-16-2010, 10:20 AM   #24
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They are fabulous 24fan!!!

Mine made about 12 "regular sized" latkes -- so a lot. The recipe posted above requires a lot of oil/butter just like regular latkes!! I think, otherwise, folks will want to add more egg. The texture and feel, etc is very very like traditional latkes and the flavor is not too too different.

Loved it!!! Thanks!!!!!

Vis a vis Celeriac:
I washed the sucker but did not peel it since I am lazy and it was just fine. It is even harder to cut than turnip, I think! and the food processor was hopping about mightily! It did not give the potato juice effect you get with grated potato where you need to squeeze it out before mixing everything up to make the latkes.



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Old 06-16-2010, 10:42 AM   #25
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What is a good machine for shredding other than my huge cuisinart? Do any of those little shredders work well for this kind of thing?
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Old 06-16-2010, 10:55 AM   #26
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I tried the bean cake and was amazed and now I am going to try this recipe. I love potatoe Latkes so I have got to try them. I just hope I can find this item at the grocery store. I'am not fond of Carbquick but I trust Gary that you can't taste it when it is cooked.
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Old 06-16-2010, 11:01 AM   #27
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i am going to use the same box grater that was used

to grate the taters. I am such a "grate" troll. FF
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Old 06-16-2010, 01:07 PM   #28
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bwahaha FF

I used just a small box grater also. this veggie's not nearly as juice filled as taters but I did worry about browning so made them up quickly.

TJ'king my own thread: Oh my gawd, Patricia. that bean cake is awesome isn't it? Try the frostings that Lauren (jacksmixedtape) has on the post and the egg frosting that Cap57 made. both equally nice
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Old 06-21-2010, 07:29 AM   #29
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back to almost no cooking again.

so hot in my kitchen...don't need to make it any hotter. juat doing a quick pan saute on any foods that will spoil, if i do not cook them quickly. Fridge not operating on all thrusters during NY summers. However, once it gets into autumn weather, i will MOST CERTAINLY make them latkes. FF
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Old 06-21-2010, 02:10 PM   #30
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Quote:
Originally Posted by TaDa! View Post
Vis a vis Celeriac:
I washed the sucker but did not peel it since I am lazy and it was just fine. It is even harder to cut than turnip, I think! and the food processor was hopping about mightily! It did not give the potato juice effect you get with grated potato where you need to squeeze it out before mixing everything up to make the latkes.



Pauline
You didn't peel it and they came out o.k.??? Wow. I would have thought it would be woody and chewy? Good to know. I hate peeling those ugly little things.
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