We are celebrating the Festival of Lights with not-so traditional latkes that are autoimmune and inflammatory friendly.
This recipe from Attune Health nutritionist and research associate Natalie Fortune uses parsnips as a substitute for white potatoes. Parsnips are a great alternative for potatoes if you are avoiding nightshade vegetables. Plus, they are lower in calories and carbohydrates.
Happy Hanukkah from Attune Health!
Potato Free Latkes
- 4 large parsnips, peeled
- 1 small yellow onion
- 2 eggs
- ¼ cup of gluten-free flour
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
- 1 tablespoon of high heat cooking oil
- Fresh herbs for garnishing
- Unsweetened applesauce (optional)
- Using a box grater or the grater attachment on a food processor, grate the parsnips and onion.
- Put the grated parsnips and onions into large mixing bowl and add the two eggs, gluten-free flour, salt and pepper to the bowl. Mix until combined.
- Heat a non-stick skillet over medium heat. Using a non-stick pan is important because it allows you to use less cooking oil.
- Add a small drizzle of oil to the pan. Save the rest to use after each batch.
- When the pan is hot, use a ¼ cup measuring cup to scoop out a portion of the latkes mixture, flatten it out in the pan. Add a few more pancakes to the pan, being be careful not to overcrowd the pan.
- When the latkes are browned on the bottom, flip them over and brown on the other side. Transfer the cooked latkes out of the pan, and repeat with the next batches. If you are making a large amount, store the cooked latkes in a warm oven.
- You can serve with unsweetened applesauce. Garnish with fresh herbs and enjoy!