BARBO'S LOW-CARB "POTATO" LATKES

It will be difficult to tell these from the real thing.  Delicious, substantial side.  I think, especially on a low-carb diet, sides make a huge difference to the meal - they make or break it!!

 

 I am just not sure of the availability of chayotes in America; at least certain States.  Perhaps California will have them and Southern States.  They are so inexpensive in Central and South America.  They also make a great sub for "scalloped potatoes".  Try my Faux Potato Bites.

BARBO'S LOW-CARB "POTATO" LATKES

Tasty little pancakes similar to real potato pancakes.  This is the brainchild of my friend, Barbara Goldstein (affectionately known as Barbo), who is a fantastic cook.  She loves low-carb cooking and baking; that is how she manages her diabetes and her weight.  Her husband, Jay, is rightly proud of her achievements.  Her neighbor thought these were the real thing.  You can visit Barbo's Low-Carb Kitchen, if you'd like to see more of her recipes.  I made these again the other day and I was amazed at how incredibly tasty they are.  I love them!!  They are a good stand-in for potato pancakes.  Awesome!!

Note:   Jeanie Hine (on Facebook) mentioned that you can find chayotes in Mexican grocery stores in America.  She also mentioned they grow these in southern California.  Barbo lives in California and grows chayotes in her own garden, I believe.  How cool is that? :)

2 chayote squash, peeled, seeded and

  quartered

3 oz red or white onion (90 g)

2 eggs

1 tsp onion salt (5 mL)

¹/₂  tsp crushed garlic (2 mL)

¹/₂  cup Gluten-Free Bake Mix (125 mL)

¹/₂  tsp baking powder (2 mL)

In food processor, with shredding blade in place, shred chayote squash.  Remove and place in a large bowl.  Shred the onion and place in a small bowl.  Squeeze the shredded squash very tightly (because like potatoes, chayotes have loads of juice), then when you think you’ve got it all out, put it in a colander and press out the rest; place back in the large bowl.  Now add the onion (minus any juice), eggs, onion salt and garlic; mix well.  Lastly, stir in the Gluten-Free Bake Mix and baking powder.  Mix well.

Using an ice cream scoop lay the latkes in hot oil (of your choice) and spread with spatula.  Keep going until you have filled the pan, but the latkes should not touch.  Fry until nice and brown; then flip and do the other side.  Serve hot with sour cream by themselves or alongside Brisket of Beef, a traditional Jewish favorite.

Helpful Hints:  The oil used to fry the latkes has not been factored into the nutritional analysis.  Barbara says the latkes crisp up again in a toaster oven.

Yield:  10 servings

1 serving

53.4 calories

2.6 g protein

2.8 g fat

3.0 g net carbs