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Latkes (Low Carb)

Potatoes are one of the foods I truly miss on a Keto diet (gluten free & low carb), but his recipe has given me back my weekend potato pancake fix!

Even if you don’t like the root vegetables like radish, turnip and rutabaga (I don’t – too spicy and off tasting to me!), I urge you to give these a chance. Because even though it’s made with rutabaga, the way its prepared and what it is combined with really does mask the strong flavor you’d associate with it, and makes a delicious replacement for potato pancakes.

Peel then spiralize the rutabaga. So it’s more manageable to divide into pancakes into the skillet, I run a knife through the spirals in the bowl a few times just to cut the long strands up. Toss the rutabaga with the salt and let drain for 20 minutes. This step, aside from removing excess water which would make the pancakes gummy when cooked, really does help to neutralize the rutabagas strong flavor.

Pat dry the rutabaga with some paper towel, then combine everything together. I use my hands to mix, as well as portion into pancakes into the skillet. It’s a dirty job, but someones got to do it! 🙂


Low Carb Latkes
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Serves: 4
Tossing the spiralized rutabaga with the salt and allowing to drain for 20 minutes, aside from removing excess water which would make the pancakes gummy when cooked, really does help to neutralize the rutabagas strong flavor.
Ingredients
  • 1 medium rutabaga
  • 1 tsp salt
  • 1 small onion, finely chopped
  • 1 egg, lightly beaten
  • ¼ cup flax meal
  • 1 Tbsp psyllium husk powder
  • 1 tsp thyme
  • ¼ tsp pepper
  • 4 Tbsp cooking fat (ie. butter, avocado oil, coconut oil, etc), divided
Toppings (optional)
  • Cheddar cheese, grated
  • Sour cream
  • Chives
Instructions
  1. Peel and spiralize rutabaga, then place in a bowl and toss with the salt. Run a knife a few times through the spirals, just to shorten the strands a bit. Let sit for 20 minutes.
  2. In a large skillet, sauté the onion in a bit of oil then set aside, to cool.
  3. Into a large clean bowl add remaining ingredients, mixing until combined. Pat dry the rutabaga, removing as much of the excess liquid as you can, then add to bowl along with the onions, tossing gently until well mixed.
  4. Add a bit more oil to the hot skillet, then spoon in (I use my hands) some of the mixture into 4 piles - spread them out/flatten so they will cook faster. Fry until tender, about 5 minutes per side. Repeat with remaining mixture.
Notes
If desired, serve each topped with some grated cheddar cheese, sour cream and chives.

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