Call them latkes, veggie pancakes, fried goodness, anything you wish. Traditionally, they are cooked with potatoes, which some of us Primals would want to avoid. When cooked in oil, the tuber’s high starch and low moisture content provide a fluffy interior and a crispy exterior. Unfortunately, the high carbohydrate level also means that those of us who are insulin resistant would be better off satiating their latke desires with less starchy vegetables.
Though they’ll never be nearly as crispy as potato latkes, latkes made with vegetables like carrot, turnip, daikon radish, and zucchini are nonetheless very tasty on their own. Each vegetable’s flavour is just subtle enough to give you the impression that you’re eating a latke, but it also changes the dish into something fresh and intriguing. The mildest latkes are the zucchini, the turnip and carrot have a tinge of sweetness, and the daikon variant has a hint of spice.
Notes: A variety of veggies, especially root vegetables, would work well in these latkes. You can use turnips or rutabaga in place of the sweet potato or carrot to reduce the amount of carbohydrates in the recipe. To remove as much moisture as possible from the shredded vegetables—especially those like daikon and zucchini—use several paper towels or a quality hand towel. This will prevent the batter from being too thin for latkes. Use a food processor fitted with a large grate attachment or a box grater with large holes to shred the veggies.
Three servings
Ten minutes for preparation
20 minutes for cooking
Components:
Shredded daikon radish, one cup
One cup of finely chopped zucchini
one cup of carrot shreds
One cup of shredded white or Japanese sweet potatoes
1.5 tspn of Collagen Peptides from Primal Kitchen®
Two tsp of almond meal
A half-tsp of garlic powder
1/4–1/2 teaspoon salt
1½ teaspoons of black pepper
One huge egg or two medium-sized eggs
¼ cup Avocado Oil Primal Kitchen
Guidelines:
Turn the oven on to 400 degrees Fahrenheit. To heat up a seasoned cast iron pan, place it in the oven.
Squeeze out the shredded veggies using a towel. Shredded veggies, collagen, almond flour, garlic powder, salt, and black pepper should all be combined in a big bowl. Crack the egg and stir it into the combination of vegetables. Give the mixture a minute to rest.
Add two teaspoons of oil to the skillet and place it over medium-high heat. When the skillet is heated, add a scoop of the vegetable mixture and carefully press it into the shape of a slightly flattened patties. To get 3–4 patties in the skillet, repeat steps 2–3 a few more times. Fry the latkes for a minute or two on each side.
Transfer the latkes to a sheet pan lined with parchment paper, using a spatula to remove them gently. After adding the remaining oil and letting it warm up, proceed as previously with the remaining vegetable combination.
For ten to twelve minutes, place the sheet pan with the latkes on it in the oven. When taking them out of the pan, let them cool. Savour them by themselves or with your prefered sauce. Primal Kitchen Garlic Aioli Mayo pairs well with yoghurt or sour cream dips, but we especially prefer it with chopped parsley and lemon.
Details about Nutrition (per serving):
268 calories
Compounds total: 15 grammes
12 grammes of nett carbohydrates
20 grammes of fat
10 grammes of protein