LC Latkes (Potato Pancakes) recipe -- uses zucchini instead of potatoes
For those who have never heard of latkes, they are potato pancakes which kind of resemble the hash browns from McDonalds. Traditionally, they are served on Hanukkah (since the story of Hanukkah is all about the miracle of oil [I won't go into it here; if you're not familiar and are curious, feel free to Google it], fried foods are very traditional on the holiday). Obviously, being made with potatoes, they are very high in carbs so I went looking for an alternative.
I found several places that suggested zucchini based latkes, but I was disappointed with their recipes because I felt they fell apart too easily. In traditional latkes, I always used matzo meal or bread crumbs as a binder, but obviously couldn't do so here, so I made my own version of the recipe. Here it is for anyone wanting to try it. And this one seems to hold together nicely:
2 large zucchini
1 cup ground flax seed
1 medium onion (note: you may be able to use green onion to lower carbs further, but chop it very, very fine)
Salt and black pepper to taste
1 inch oil in a skillet/frying pan
1. Peel the zucchini and grate it into a bowl. Do not add anything else yet.
2. Once you have grated the zucchini, squeeze it out as well as you
can (you can put a cloth over it and squeeze, though I personally like
to squeeze it in my hands and put it into a separate bowl once it's
been squeezed. The more you can squeeze, the better this will be).
3. Grate the onion into the bowl with the zucchini. Add the eggs, flax
seed and salt and pepper. Mix thoroughly.
4. Heat the oil in the frying pan. Spoon a small amount of the mixture
into the oil. Continue to do so until all are gone (I make 10 latkes
5. Flip the latkes to the other side. When it seems firm, remove and
drain on paper towels.
Here's the nutrition info. This is an approximation (in all honesty, my recipe is an approximation since I don't really measure exact numbers -- I just eyeball it, so this will get you close, but may not be exact):
Per latke (Makes 10 latkes total):
Total Fat 10.8 g
Saturated Fat 1.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 5.5 g
Cholesterol 21.3 mg
Sodium 8.4 mg
Potassium 190.6 mg
Total Carbohydrate 5.2 g
Dietary Fiber 2.6 g
Sugars 0.9 g
Total "Net" Carbohydrate: 2.6g
Protein 2.4 g
Traditionally, these are topped with either apple sauce or sour cream. Since apple sauce is out, I use sour cream myself (well, the Israeli equivalent, called white cheese, which isn't exactly sour cream, but pretty close).
Hope some of you get use from this recipe.
BTW, for comparison sake, I calculated the numbers with a traditional recipe, like I used to make years ago. Huge difference. This is again, per latke but putting in matzo meal and potatoes instead:
Total Fat 9.2 g
Saturated Fat 0.8 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 5.2 g
Cholesterol 21.3 mg
Sodium 9.8 mg
Potassium 239.7 mg
Total Carbohydrate 23.5 g
Dietary Fiber 1.8 g
Sugars 0.4 g
Total "Net" Carbohydrate: 21.7
Protein 3.4 g
Eric, those sound yummy! I am also making zucchini latkes, but I'm using 1/4 cup oat bran as my carby binder. (I swap it for matzo meal all the time and my food has the traditional taste.) I'm also making cauliflower latkes. I'll have good upper body strength after all that squeezing!
Yummy..I need to get some oat bran, Violet.
Eric: I'm wondering if the flax makes this a bit flaxy tasting???
Those sound great - I will definitely try them.
I actually bought carb quick this year to sub for Matzo Meal. I was planning on making cauliflower latkes and just doing a straight substitution of raw cauli for raw potatoes. Violet Skye, have you tried that or do you have a recipe?
Chag Sameach to you, too!
Carolyn -- I made them twice before and as yet, no odd tastes. They taste very much like traditional potato latkes to me (at least from what I can remember -- it's been a while since I had them). Oat bran sounds like it could work, but I think it would raise the carb count somewhat. Not to mention that you lose the Omega 3 in the flax seed which is always nice to have...I've also used wheat germ for some things instead, though that's also more carby.
Is there any other veggie than zucchini that can be used?.. I love potato latkes and miss them so much.. but I hate zucchini..I actually was brought up with Cinnamon and sugar sprinkled on mine....
BTW, you can still put cinnamon on and I usually use a packet of Splenda for simulating powdered sugar (I also make LC donuts occasionally). Though I'd say the apple sauce is probably not a good idea as a topping. ;)
Well I could experiment with yellow squash or celery root actually...kohlrabi, I used once.. I guess I didn't know how to use it.. because it came out like a sponge...how do you like living in Israel??
I'm very happy here actually. Ironically though, I earn my entire living from the States since I write for American companies (I'm a professional freelance writer) and watch mostly American TV shows.
I use turnips quite a bit, to sub for potatoes. they make great mashed potatoes. they might work.
1/4 cup of oat bran would add 12 grams of net fiber to the entire recipe. Since this would be spread out among 4 servings, it's "nisht geferhlach" AFAIK. I don't tend to use a recipe for this, because I also cook by "feel" when it comes to latkes. You might not even need all 4 tablespoons of oat bran if the water content was low enough. I'd also scale back on the eggs, if need be.
Eric, have you ever tried the Mock Apples recipe to make Mock Applesauce? It's so crazy it could actually work!
Thanks for the heads up on the turnips.. I totally forgot about that....I remember my mom used to make mashed potatoes with mash turnips....
Confession time: On Christmas morning, we always have the real latkes..Once a year..
I did buy some cauliflower for faux latkes this week..I have used CQ in the past..not
bad. You just need something to bind it together.
Another idea: Make your faux taters with cauliflower..mash them up with chives..
get them cold..Then make faux tater pancakes with the cold mashed cauliflower.
I think you might have to add some binder and maybe even part of an egg..
You asked for a different veggie.
These are so good that no one knew they were not potato.
Barbo’s Low Carb “Potato” Latkes
2 chayote squash peeled, seeded and quartered
3- oz. of red or white onion, sliced
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!
OMG STOP I am getting so hungry... I love brisket...
would oat fiber and an egg replace the CQ or the oat bran? or Dixie Diner Thick It Up? hmmm, I think I'll be experimenting very soon
i was not aware that there is no sour cream in Israel.
potato latkes, and potato kugel was de rigeur in our family here and on the home world. they are all gone now, and i shall experiment after i retire with different possibilities, like jicama, and chayote. I do not have time yet to enhance my kitchen skills. L'hitraot, Eric. Love & Profits: FLATFERENGHI
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