They’re not just for Hanukkah anymore!
Latkes are usually made with potatoes and are a traditional dish eaten during Hanukkah. They’re also known as potato pancakes. If you know me, you know I don’t like white potatoes and I’m not Jewish (though I adore matzo ball soup). Also, it’s nowhere near Hanukkah. Clearly a strange but good hack was needed!
Never one to be bothered with tradition, I was determined not to let these little details derail me from an idea. I wanted to use jicama and carrot to make latkes.
So really, these are just jicama and carrot pancakes… with a Mexican twist. Why Mexican? Why NOT? I love Mexican food!
Call it whatever you’d like, but these ‘cakes will have you celebrating Hanukkah in May. The bonus is that they’re a bit healthier than the traditional dish. They aren’t fried in a ton of oil and are less starch-y than a latke. They cover all the buzz words: gluten-free, grain-free, paleo-friendly, vegetarian. And they’re strangely easy!
- 1/2 jicama (~150 grams)
- 1 medium carrot
- 1/4 C egg whites
- 1/2 tsp Mexican spice blend
Grate jicama and carrot coarsely by hand. Squeeze excess water. Mix in a bowl with egg whites and your favorite spice blend.
Heat a bit or coconut oil or cooking spray in pan over medium heat. Divide latke batter into 4 even parts and press into pan as a pancake. Cook ~5 minutes on each side, or until latkes are lightly browned.
Plate and top as desired. I served mine over greens and turkey, then topped it with salsa and avocado.
Makes 4 latkes.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
I’m not home yet, but I’ll be making these again when I get there… especially after all the Swiss treats… #sorryimnotsorry
Have you ever had a latke?
What is your favorite healthy hack for a traditional recipe?