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Old 12-11-2017, 07:36 AM   #1
flatferenghi
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i will be experimenting with jicama.

I never had it before. I want to make LATKES with it, in place of taters...also French fries. has anyone here ever used jicama, OR any other veggie that one can use in place of spuds? this ET would love to hear about it. Love & Profits: FLATFERENGHI
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Old 12-11-2017, 07:50 AM   #2
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I like jicama. They are firmer and sweeter than potatoes. I think the best way is to cut them to the size you want, freeze, thaw and dry. It will still be firmer than potatoes, but not as crunchy as when you skip the freezing/thawing step.
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Old 12-11-2017, 11:38 PM   #3
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Dear FlatF
I thought you might have seen this in the past. These are very good.
Barbo's Low Carb Latkes
Low Carb 'Potato' Latkes (Potato Pancakes)
I've had lots of people tell me they cannot tell the difference.
These always turn out very good.

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 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 12-12-2017, 12:36 AM   #4
flatferenghi
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thanks, Barbo for that recipe!

I was also thinking about chayote, and zucchini etc. I do not own a food processor, nor am I likely to buy one. I have not yet removed the Copperchef pan from the box. I have a tiny kitchen. until I re-organize and downsize, it will stay there. I DO have a box grater which works great. also carbolose is too high in sodium. but, I am very good at tweaking recipes to suit my needs. thanks again. Love & Profits: FLATFERENGHI
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Old 12-12-2017, 06:25 AM   #5
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I have never cooked with it, but it makes a good scoop for spinach dip.
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Old 12-13-2017, 03:45 PM   #6
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Jicama is yummy - I think it's like a cross between an apple and a raw potato.

As far as latkes, I've made potato pancakes (almost the same thing, right?) with turnips a few times - they turn out really well. I used some wheat protein isolate with them to replace the flour.

Radishes also make a good potato substitute. I've used radishes, turnips and jimcama (separately) to make some yummy hashes, and have used turnips and radishes in slow cooker recipes as a good potato subs.
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Old 12-15-2017, 06:47 AM   #7
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Quote:
Originally Posted by Barbo View Post
Dear FlatF
I thought you might have seen this in the past. These are very good.
Barbo's Low Carb Latkes
Low Carb 'Potato' Latkes (Potato Pancakes)
I've had lots of people tell me they cannot tell the difference.
These always turn out very good.

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 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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These sound great Barbo. Bet they would go well with my Rotkohl! (sweet and sour red cabbage).
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Old 12-15-2017, 12:40 PM   #8
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YES, SB i have seen it.

thanks. as I told Barbo, I have no cuisineart. I DO own a box grater which works GRATE (I mean great). if/when I find a jicama or chayote, I will prepare it the way my family prepared potato latkes
(only, nut flour instead of wheat flour). I have always liked almost everything fried in oil. Love & Profits: FLATFERENGHI
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Old 12-30-2017, 12:08 AM   #9
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I made "hashbrowns" with grated jicama before. I experimented awhile before finally having success. It's been awhile, but I remember boiling the grated jicama in chicken broth to get the right texture. I don't recall how long I boiled the jicama, but afterwards I drained it and used a paper towel to blot up all the extra moisture.

Anyway, if you come up with a latke recipe that works, please share it with us! Thank you!
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Old 12-30-2017, 01:20 AM   #10
flatferenghi
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I PROMISE.

I hope I find one in 2018. Happy New Year to all, HEWMON & what have you. Love & Profits: FLATFERENGHI
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Old 12-31-2017, 03:46 AM   #11
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Originally Posted by raini View Post
I made "hashbrowns" with grated jicama before. I experimented awhile before finally having success. It's been awhile, but I remember boiling the grated jicama in chicken broth to get the right texture. I don't recall how long I boiled the jicama, but afterwards I drained it and used a paper towel to blot up all the extra moisture.

Anyway, if you come up with a latke recipe that works, please share it with us! Thank you!
Good to see you back, Raini.
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Old 12-31-2017, 02:49 PM   #12
raini
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Good to see you back, Raini.
Thank you! Stepped away because I am in kidney failure, but realized that nothing else is working, so here we go again...
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Old 12-31-2017, 04:03 PM   #13
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Sorry, raini... Are you on the transplant list?
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Old 01-03-2018, 11:45 AM   #14
raini
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Sorry, raini... Are you on the transplant list?

Not til Stage 4, but thanks for asking! My sister-in-law just got her new kidney on Thanksgiving... waited for more than 3 years.
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Old 01-03-2018, 12:12 PM   #15
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I've made chips and French fries with them. They cook down to about 70 % of the previous size. They tasted good but took forever and for the amount they made, not worth the trouble. I've made the chayote latkes and zucchini. The zucchini required strong squeezing to make them work for me. I thought of all the kinds the chayote worked best for me. None of them were really close to potato except the turnip ones. They depend greatly on the turnip. the turnip flavor in each is different, stronger in some than others.
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Old 02-16-2018, 08:37 AM   #16
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I have worked with both jicama and chayote before but it has been several years. I recall that one of these took a really long time to cook--stayed crisp forever. Was it the jicama or chayote?

Also, if I were to make Barbo's faux potato pancakes with chayote, would it help if I parboil the chayote before grating?

Thank you for your insights!
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Old 02-19-2018, 11:14 AM   #17
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I've never cooked with it, but have eaten it raw. I sprinkle it with lime juice and chili powder, it's delicious. It's also very good in a salad.
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