Jicama Latkes


Celebrating the festival of lights can be light on the waistline when making latkes from the starchy jicama root instead of potatoes.

Jicama Latkes
1 pound jicama
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Heat 1/4 cup poil in a pan over medium heat until heated but not smoking.

Grate jicama coarsely by hand. Squeeze excess water, either by wringing through a towel or through fists (like Chuck Norris). Mix in a bowl with egg and salt.

About 2 Tbsp of latke material makes each latke, and you can fit 3-4 in the pan at a time. Cook for about 5 minutes on each side, or until latkes are lightly browned.

Drain on paper towel. Add more salt as needed.

Keep warm until serving.

Makes about 12 latkes.
Nutritional information: Calories: 139 , Carbohydrates: 3 g, Fiber: 2 g, Net Carbohydrates:1 g, Protein: 1 g, Fat: 14 g

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  1. […] here: Jicama Latkes with eggs and turkey […]

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