In the heart of Brooklyn, where the echoes of cultural heritage blend seamlessly with the buzz of modern life, there lived a chef named Rachel. Rachel’s cozy diner was a melting pot of traditions and trends, much like the borough itself. Known for her innovative approach to classic dishes, Rachel harbored a particular fondness for Hanukkah, a time of joy, light, and, of course, delicious food. Among the cherished recipes passed down through generations was her grandmother’s potato latkes, a staple at every family gathering.
However, as Rachel embraced a ketogenic lifestyle, she found herself longing for the comfort of her grandmother’s latkes without straying from her dietary choices. Inspired by her love for tradition and her commitment to health, Rachel set out to create a dish that would capture the essence of the beloved latkes while being completely keto-friendly. Thus, the idea for Completely Keto I Can’t Believe It’s Not Potato Latkas was born.
Rachel turned to cauliflower, a versatile vegetable beloved by keto enthusiasts, ricing it finely to mimic the texture of grated potatoes. She added Vidalia onion for its sweetness, blending it with the cauliflower to form the base of her latkes. Beaten eggs would bind the mixture together, while xanthan gum ensured they would hold their shape during frying. Seasoned with iodized sea salt and a dash of black pepper, the mixture promised to deliver all the traditional flavors of her grandmother’s recipe.
In a skillet, Rachel heated mild olive oil, chosen for its light flavor, to the perfect temperature for frying. She carefully spooned the mixture into the hot oil, watching as the latkes turned golden and crispy, their edges perfectly browned.
The result was a revelation. Rachel’s Completely Keto I Can’t Believe It’s Not Potato Latkas were a triumph of culinary creativity, offering the warmth and nostalgia of Hanukkah without compromising her dietary principles. Served with a dollop of sour cream or a sprinkle of chives, the latkes became an instant hit among her patrons, keto and non-keto alike.
Through her innovative dish, Rachel bridged the gap between tradition and modern dietary needs, proving that with a bit of creativity, the flavors of the past could be enjoyed in the present. Her Completely Keto I Can’t Believe It’s Not Potato Latkas were not just a meal; they were a celebration of heritage, health, and the joy of sharing good food with loved ones.
Ingredients
- 24 Oz cauliflower rice
- 1 Vidalia onion
- 4 Large eggs beaten well
- 1 tsp Xanthan Gum
- 1 tbs Iodized sea salt
- 1/2 Tsp black pepper
- 1 cup Mild Olive oil or Avocado oil for frying
Instructions
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Using fresh or frozen riced cauliflower, heat up a skillet with some oil on the bottom and add riced cauliflower to the skillet
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Saute until well cooked, stirring occasionally for about 5 -7 minutes on medium- low and set aside
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Cut the onion into 6 pieces and place in food processor, leaving the onions smooth and having no large pieces
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Add onion to the cooked cauliflower and mix well
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In a bowl whisk 4 eggs together with a beater until well beaten
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Add the cooked riced cauliflower and onion mix to the bowl and stir
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Add the salt, pepper and xanthan gum and mix well
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In an electric fryer or deep skillet heat up oil until bubbling slightly
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Using an ice cream scoop or a measuring cup of 1/4 cup size drop the mixture into the oil, never frying too many too closely
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Leave space in between, as they will spread in size
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Fry until golden in color
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Remove and place onto a prepared plate of paper towels to drain excess oil
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Serve on a plate with a Tablespoon of Sour Cream at it’s side
