| Home |
 |
Low
Carb Articles
Stories and news about low-carbing. Current
News, Diabetes,
PCOS, Fitness,
... |
Low
Carb Basics
How To's and more.
Newbies, Hints,
Myths, ... |
Low
Carb Recipes
You don't have to be a chef. We make it easy.
Chicken,
Veggies, Snacks,
Desserts, Breakfast,
...
|
 |
Low
Carb Forums
Make friends, find support & share
recipes on our bulletin boards. |
Low
Carb Tools
To help you along the way.
BMI Calculator,
Hidden Carbs,
Menu Planner,
Grocery List,
... |
The
Low Carb Book Club
Book
and cookbook recommendations from fellow low-carb readers. |
Low
Carb Newsletter
Get
articles, shopping deals, product announcements, and more - in your
email box.
|
Low
Carb Shopping
Resources for consumers.
Product
Reviews, Price
Comparison, Books,
Plus Size,
Foods, Vitamins,
... |
The
Low Carb
Retailer Directory
Find
retailers that carry low-carb products in your area.
|
Low
Carb Success
Actual
personal stories of success with low-carb
|
 |
| Low
Carb Press Releases |
| What's
happening in the low-carb world? |
| New
Low Carb Products |
| Get
the scoop on who's making new low-carb products and when/where they'll
be available. |
Low
Carb Gatherings
Calendar and schedules for
Conferences,
Seminars,
Tradeshows,
... |
 |
| Low
Carb Links |
| About
CarbHealth |
| Link
To Us |
| Awards |
|
|
not/Tato
Latkes
Recipe
by: Barbara
Pollack
Yield 30 2inch latkes
- 1/2
onion
- 2
tablespoons egg -- beaten
- 1/2
teaspoon salt - or to taste
- pepper
- to taste
- 1/2
teaspoon sesame oil -- toasted oriental type
- 3/4
pound cauliflower flowerets -- approx. 4 cups
- 4
tablespoons ThickenThin not/Cereal thickener
- 4
tablespoons water
- 3
ounces oil for frying
Using
food processor, pulse onion until coarsely chopped. Add egg, salt,
pepper, sesame oil, and mix briefly. Add flowerets and pulse until
everything is shopped to a fine dice -- but NOT a paste.
Remove
to separate bowl, to avoid the temptation to use the food processor
for furthermixing (unless you love mushy latkes.)
Stir
in not/Cereal thickener and water BY HAND. You need to add enough
water for the latkes to be able to spread. I like them thinner (with
4tbsp. extra water) but they are quite good with less water too.
Taste the seasoning and correct.
Fry
in a generous amount of oil on medium heat (a somewhat lower temperature
than I use for potato latkes.) Drain on paper towels. I think they
taste best when very brown.
Reprinted
from CarbHealth Magazine December 2003.
NUTRITIONAL
INFORMATION
Per latke:
Carbs:
0.5g
Calories: 32
Fiber: 0.3g
Fat: 3.0g (0.4g sat.)
Protein: 0.8g
ECC: 0.2g
|
|
|
