New LC latke recipe, from Low Carb Ezine!

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Latkes

1 cup shredded cauliflower

1 cup shredded turnip

1 cup shredded potato

1 teaspoon salt

3 eggs

2 tablespoons rice protein

2 tablespoons whole wheat flour

1 medium onion, grated

1/2 teaspoon pepper

Olive oil for frying

Shred your cauliflower, turnip, and potato on the shredding blade of

your food processor. Combine the three in a bowl, and sprinkle the salt

over them, stirring it in well. Let the salted vegetables sit for at

least an hour, and two won't hurt.

Come back to your shredded vegetables, and dump them into a strainer.

Using clean hands, squeeze all the moisture you can out of them. Put

them back in the bowl.

Grate your onion, and add it to the cauliflower/turnip/potato mixture.

Now add the eggs, rice protein, whole wheat flour, and pepper. Using a

whisk or a fork, stir everything together until it's all well-combined.

Put your large, heavy-bottomed skillet over medium high heat. Give it a

squirt of non-stick cooking spray first, if you like. Then add olive oil

to a depth of about 1/2 " . Let it heat until a tiny bit of the latke

mixture sizzles when dropped in. Spoon in the batter, about 2

tablespoons per latke. Fry until well-browned on both sides -- maybe 5

minutes per side. Drain on paper towels and keep warm an oven set on

low, if you like.

Serve with sour cream or no-sugar-added apple sauce; either or both is

traditional – although they’re swell plain!

Makes 16 latkes, each with: 3g Protein; 4g Carbohydrate; 1g Dietary

Fiber; 3 grams usable carb.

Note: Rice protein powder – I use Nutribiotic brand – is available at

health food stores, but you may use another 2 tablespoons of whole wheat

flour if you prefer.

--

el (andreafrankel at sbcglobal dot net)

" wake now! Discover that YOU are the song that the morning brings... "