Turnip latkes are a delcious low-carb alternative to the usual potato latkes, full of phytonutrients. The combination of turnup, carrot and parsley makes these latkes quite colourful. Flax seed meal is a great egg replacer but be sure to use the golden meal to preserve the pretty colour of the latkes.
This made smallish batch of latkes, so increase for a family or a party!
3 cups grated turnip (this was about 2 large turnips)
1 cup grated carrot
1 small bunch flatleaf parsley, chopped
2 Tbsp golden flax seed meal mixed in water (or 2 eggs, if you eat eggs)
2 Tbsp tapioca flour (if you need very low carb use almond or coconut flour)
1 tsp ground cumin
2 pinches nutmeg
Salt to taste
Olive oil for frying
Grate the veggies and chop the cilantro an hour ahead of time.Combine them and salt to taste. After an hour, squeeze out the water from the veggies one handful at a time (this was great hand therapy!). Place the veggies in a dry bowl and mix in the other ingredients. Now shape them nicely into patties and place on some kitchen paper .I made little balls in my hand and then pressed them into firm patties. heat the olive oil in a cast iron frying pan or wok (I used my Indian tawa). Test the oil temperature with a little of the remnants of the veggies. If the shredded veggies sizzle when dropped in, the oil is hot enough to fry the latkes. Fry each latke gently until golden brown on each side (about 5 minutes). Remove with a slotted spatula and drain on paper towel.
Latkes are traditionally served with applesauce and sour cream (or vegan sour cream ). We aren't big fans of applesauce so we had ours with apple chutney and some yoghurt seasoned with dill. It was a delicious combination!