Hannukah Latkes!

(betsy.rome) #21

I decided to do an experiment today to find out which keto vegetable makes the best latkes. Potato is best of course, but off my radar right now.

I made a egg-onion batter in the food processor, and used the same batter for each trial. I processed each veggie separately, and added the batter + veggie together, then fried in avocado oil.

RESULTS:
#1 - Daikon radish. Best taste & texture, crispiest, least watery, actually delish.
#2 - Turnip (large, waxed). Close second. Really good. Much cheaper & easier to find.
#3 - Celeriac (celery root). Most interesting. Not as crisp, but want to try to make hash browns with this, as it grates like a potato and keeps its shape.
#4 - Cauliflower. I followed a recipe on this one, calling for frozen riced cauliflower, heat-dried in a frypan. It’s possible using it raw would have a better result.

THE RECIPE:
DAIKON LATKES

1 cup grated daikon radish (or turnip). Grate it into fine grate, then using chef’s knife, chop into very small bits. Salt generously, mixing together. Let sit 10 min, then spread over paper towels and squeeze out water till dry. 1 cup grated = 1/2 cup salted / squeezed.

Process these in food processor till a smooth batter:
1/2 medium onion, in chunks
2 eggs
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp pink salt
1/4 tsp nutmeg
1/4 tsp black pepper

In a mixing bowl, stir the batter & daikon together. Taste for seasoning.
Heat a flat frypan on med-hi, add oil. Make 4 pancakes per pan, turning when golden brown. Top with sour cream. Makes about 8 latkes.

(Jane Reed) #22

It has just occurred to me that the pancake batter made with pork rinds has a very thick consistency and might be useful as a base for zucchini or other vegetable cakes. I won’t be trying this anytime soon but would like it if someone else might try it and report their results.

#23

ButtonwillowJane ReedLegacy1h
It has just occurred to me that the pancake batter made with pork rinds has a very thick consistency and might be useful as a base for zucchini or other vegetable cakes.

Awesome

I won’t be trying this anytime soon but would like it if someone else might try it and report their results

Me too!

(Gabe “No Dogma, Only Science Please!” ) #24

Inspired by you, tonight I made these babies, eyeballing the amount of each ingredient using the following: organic cauliflower, almond flour, pepper, onion, garlic, salt, 3 large organic free range eggs, and some shredded cheese. Topped with a bit of Redmond’s real salt.

I truly want to believe they were the best latkes ever; but let’s face it, anything fried up in olive oil till it’s crispy is gonna taste pretty spectacular.

I ate 9 of these bad boys. LOL

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(DJ) #25

Potato latkes couldn’t have been possible before 1492, so people were making them from other things before that. At some point some person got a potato from the New World and tried making a latke with it and everyone liked it.

You can be that person for cauliflower.

#26

@gabe these look so good!!

(Andrew Anderson) #27

I modified for fun.
2 eggs
About 2 cups mashed porkrind
12oz riced cauliflower
1.5 cups mozzarella

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#28

Adding pork rind and mozzarella - creative genius!

Did they taste as good as that sounds?

(Andrew Anderson) #29

Full disclosure, these are not kosher. They were however delicious. When I reheat on a skillet I’ll need way more salt and pepper to completely mask the cauliflower. Otherwise a success.

#30

There is nothing wrong with full fat sour cream. I eat spoonfuls of it to get more fat into my diet since I do not eat real bacon

(jketoscribe) #31

I’m sensitive to dairy. Otherwise I would have no problem with sour cream. ;o)