Latkes, or potato pancakes fried in oil, need not necessarily be made from potatoes. These Candida Diet versions use rutabaga (an antifungal food sometimes known as Swede) with hemp seeds for added protein. The latkes are lightly fried in olive oil, then finished in a warm oven until crispy and ready to serve.
You can enjoy these healthy snacks along with some sliced, crunchy vegetables like radishes on a bed of greens. Alternatively, dip them in some plain, probiotic yogurt and fresh herbs, or just eat them plain, right out of the skillet!!
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Total time: 25 to 30 minutes
Yield: 10 to 12 latkes
- 1 lb.
peeled, grated rutabaga (approx. 3 cups)
egg, lightly beaten
- 1 Tbsp.
- 3-4 Tbsp.
raw, shelled hemp seeds
- 1 tsp.
- Pepper to taste
- A few gratings of fresh nutmeg
- Olive oil for frying
- In a large bowl, add grated rutabaga, minced scallion, beaten egg, coconut flour, hemp seeds, salt, pepper and nutmeg. Mix well.
- In a large skillet, heat a good tablespoon of olive oil between medium low and medium heat. Working in batches of 3 latkes, spoon about 2 tablespoons of mixture per latke into skillet, spreading into 3 to 4 inch rounds and frying until the edges begin to brown. Flip and fry until other side is golden brown. Repeat with remaining latke mixture, adding another good tablespoon of olive oil to the skillet for each batch.
- When latkes are done frying, place in warm oven on wire racks on a rimmed baking sheet. This keeps latkes crispy until ready to serve.
- Olive oil works best in this recipe for crispness and a rich golden color.
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.