Hi Rachel,

Thanks for posting the latkes recipe. I have a question, how do you cook the squash?

Wa'il

I cut the squash lengthwise into rounds of about 3/4 inch thick, remove the seeds and pulp (you can toast the seeds later), and microwave them in a little water. Or you can steam the slices on top of the stove. It cooks pretty quickly, maybe 5-10 minutes (less in the nuker). When it's done (you can stick a fork through it), use a fork to scrape the insides off the skin and fluff it up into strands.

Apparently you can also bake spaghetti squash, but I never use anything like a whole squash at a time, and steaming little chunks works fine for me. The raw stuff keeps in the fridge for a couple of weeks.

Rachel

I just tried it on a slice, and it was so easy, fast. Made it into a hash brown thing. It looks very promising as a rice substitute!

Wa'il

I just tried this using zucchini instead of spaghetti squash.

The zucchini was julienne cut on my mandoline with the medium blade. After cutting, it was placed in the microwave for 1 minute to partially cook it, then spread on a layer of paper towels to cool and absorb the extra water.

These were fantastic, so easy to make!.

It makes 3 large latkes or pancakes. With zuchinni the counts for the whole batch of 3 are:

Calories - 257.5
Protein - 19
Fat - 16.7
Carbs - 6.9

(that's only 2.3 carbs per latke)

where is the original recipe?? (almost latke time...)

Latkes? Did someone say latkes?! I would love the recipe, too!

Thanks!

If y'all look to the top of your screen, you'll see a green menu bar with Recipes on it. Click that and you're on Karen Barnaby's excellent original recipe webpage (not in the forum, on the lowcarb.ca webpage). Once you've had a look at THOSE fabulous recipes, you will notice that near the top of THAT page is a red line reading go to Readers' Recipes, click that and you're on the original forum members' (we used to be a lot fewer ) posted recipes.

Rachel's Latkes recipe made with Spaghetti Squash is under the SNACKS section.

Enjoy browsing the originals!

thanks!

anyone know if it tastes, you know, latke like?

Tastes like the non-potato part of a latke
(crispy bits).

crispy bits are good we'll have to try this! thanks!

Is there a substitute for soy power? I'm allergic to soy

Lessara, you should be able to use anything bakemix like that you have on hand, e.g., the Atkins Bake Mix, or Carbquik, or some Vital Wheat Gluten. They'll all do a little bit of binding, that's what's needed.

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Here's the original recipe from the readers' recipe section, it'll save navigating around for anyone else who reads this thread ....

Latkes

By : Rachel Mines


Mix and fry in heated oiled pan. Serve 'as is' or topped with sour cream (especially good with a spoonful of E.D. Smith no-sugar apricot spread on the side). Makes 3 large latkes, about 3 carbs each.

Variation: For Indian pakoras, leave out the cheese. Add curry powder to taste and some chopped steamed veggies (cauliflour, cabbage, turnip, and broccoli would be good choices). Fry in hot oiled pan. Serve as appetizer or with curry. Use no-sugar apricot spread as a dip, if desired.

Thanks so much!