- Grated vegetable - we like celery root (celeriac) - see below for ideas. Each cup produces about 3 latkes.
- Egg - about one egg for each two cups of vegetables, but more if needed
- Dixie Carb Counters Instant Mashers (optional ) - 1 - 2 Tablespoons per cup of vegetables
- Salt - about 1/4 teaspoon per cup of vegetable
- Onion - either 1 tablespoon dried or 1/4 fresh finely chopped per cup of vegetable
Preparation:If you prefer latkes without the filler - just the vegetable with egg - it does work, because as the egg cooks in the pan, it makes the vegetable stick together. But it doesn't hold together well before it cooks. In that case, just leave out the filler. If you like a lot of filler, just add egg enough to hold it all together.
Choosing a VegetablePartly this will be taste. Root vegetables such as turnip, rutabaga, and celery root have much less carbohydrate then potato. Some people use zucchini (which I haven't had much success with, but I've only tried once), and cauliflower. Some people use a mixture. It's just really up to your taste.
- Grate or process the vegetables (including onion), then mix with the rest of the ingredients. Feel free to play with the amount of egg and filler, because different veggies have different amounts of juice.
- Heat oil. Make sure oil is hot enough by dropping a small amount of the mixture in to see that it bubbles vigorously. Don't crowd the pan with latkes, or the oil temperature will drop and the latkes will be greasy.
- Scoop the mixture into patty-shapes (they may not hold together at first) and place in oil. When one side is brown, turn it over. Drain on paper towels or a wire rack.
- These keep 5-6 days in the refrigerator and can be reheated in the microwave.