Sunday, January 15, 2012

BREAKFAST: Low Carb Hybrid Potato Latke/Pancake

I wanted to create a relatively healthy version of a latke and potato pancake: thinner, fewer potatoes, not as much flour, and a whole lot less oil.  Given that I have never made a latke, trying to create a hybrid version of one was maybe a bit aggressive; lucky for me the recipe below worked like a charm.

Servings: 2

  • 3-4 fingerling potatoes, chopped into narrow strips
  • 1/2 onion, chopped thinly (chop in a way where you utilize the strips you already get from an onion)
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 2 eggs
  • 1/2-3/4 cup whole wheat flour (try the whole wheat white flour at Trader Joe's)
  • Beat eggs, add in pepper and salt
  • Mix onions and potatoes in a medium sized bowl, add in egg mixture and mix
  • Add in flour to the onion and potato mixture - start with a 1/4 cup at a time - mix
  • Heat 1 tbsp of oil on a stainless steel skillet
  • Spoon in 3/4 tbsp of the mixture (more depending on how large your want your latke/craque)
  • Immediately flatten on pan
  • Let each side cook for about 2 - 2.5 minutes on medium heat
  • Serve and enjoy! Don't forget to top with your favorite sauces or creams (my favorite is Cholula, but sour cream seems to be popular as well)

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