Low Carb Latkes Food

LOW CARB LATKES

Steps:

• Peel and grate your turnips with the small grate side of the grater.
• Place grated turnip in a tea towel and squeeze out as much liquid as possible. Drop in a mixing bowl.
• Finely chop your onions - use a processor if possible. Add to turnip mixture.
• Lightly beat eggs add salt and pepper and combine with turnips and onions.
• Add flour a little at a time - you most likely won't need 2 tbspns -.
• In a frying pan pour enough oil to coat the bottom of the pan generously.
• Heat on medium LOW heat.
• Place by tablespoon (or thereabout) in the oil heated and slightly flatten.
• Cook until brown and crispy and flip to the other side. Remember your vegetables are raw so don't be in a hurry - cook fairly slowly.
• Remove from heat - place on napkin to absorb excess oil and sprinkle with additional seasoning of your choice.
• Latkes can be kept warm in a 250°F oven until ready to serve.

POTATO LATKES

Steps:

• In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
• To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
• Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.