Low-Carb Cauliflower, Leek and Zucchini Latkes - 41.8g Carbs, 8.9g Fiber, 11.1g Sugar
From: Margo Sugarman of The Kosher Blogger
Margo Sugarman is a business writer by profession. She lives in
Israel with her husband and three kids, and she loves to cook.
A few months ago Margo started a wonderful food blog, The Kosher
Blogger. Check it out!
Confession: Gastronomically, Hanukkah is my least favorite festival.
All that awful frying, all that heavy starch – ugh!
So my challenge for this year was to come up with a tasty substitute
for the traditional potato pancake that inspires in me nothing but
heartburn and indigestion. Using cauliflower as the creamy base, these
oven baked latkes I conjured up are my personal Hanukkah miracle.
Instead of heavy potato latkes, I made latkes without the carbs,
without the frying and without the heartburn. Don't cheat on the
fresh herbs – they give the latkes a real lift.
I served them with sour cream.
1/2 head small cauliflower (about two cups)
2 Tbsp olive oil
1 small leek
1 small zucchini
2 eggs
2 Tbsp whole wheat self-raising flour
1 Tbsp finely chopped fresh dill
1 Tbsp finely chopped fresh parsley
1/2 tsp salt
Freshly ground black pepper
1-2 Tbsp Canola oil
Preheat the oven to 350 degrees F (180 degrees C)
Wash the cauliflower, cut into small florets and steam until the
cauliflower has just softened (about 10 minutes). When the cauliflower
is ready, place the pieces on a cutting board and chop (I smack it with
the back of a chef's knife – as you would garlic – and then do a rough
chop). You don't want any large chunks but it doesn't have to be pureed.
Cut the white part of the leek lengthways and then cut each half lengthways
again so you have the four quarters of the leek, and finely chop the leek
(each slice should be about 2-3 mm. Add to a pan in which you've heated
the olive oil and start sauteing.
Grate the zucchini on a coarse grater and add to the leek, stirring until
both the leek and the zucchini have softened (about 5 minutes).
In a bowl, beat the eggs and add the herbs and seasoning. Add the vegetables
(make sure they have cooled slightly so they don't cook the eggs) and mix.
Add the whole wheat flour and mix together.
Place a piece of baking paper on a baking tray and spread the oil on the paper evenly. Drop about one tablespoon of the mixture on the paper and flatten it a bit with the spoon or a spatula.
Bake for 15 minutes. Then turn over each latke and bake for another 10-15 minutes or until both sides are browned.
Place the latkes on a double layer of paper towel to dab off any excess
oil.
Serve with sour cream.
Nutrition From: www.caloriecount.about.com This nutrition is based on
the entire recipe, so divide it by the number you will make and serve
each person.
Serving Size: 562 g
Nutrition per Serving:
678 Calories, 457 Calories from Fat, 50.8g Total Fat, 7.6g Saturated Fat,
0.1g Trans Fat, 372mg Cholesterol, 1385mg Sodium, 41.8g Total Carbs,
8.9g Dietary Fiber, 11.1g Sugars, 20.2g Protein
Vitamin A 54% - Vitamin C 217% - Calcium 23% _ Iron 41%
Nutrition Grade: B+
Good points:
Very high in vitamin C
Bad points:
High in cholesterol
