Low Carb Latkes
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
- 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.
- In a large skillet, sauté the onion in a bit of oil then set aside, to cool.
- 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.
- 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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