Monday, July 4, 2011

Faux-tato Pancakes

Recipe Image Not AvailableI know latkes aren't traditionally a breakfast food, but that's when I seem to serve them most often. Something about that sweet and savory taste just starts the day out right. With potato pancakes off the menu, I decided to try a ricing technique I'd been reading about to make cauliflower latkes instead.

1¼ lb cauliflower
4 eggs
½ c shredded onion (3 oz)
1 c grated Romano cheese (2 oz)
1 t baking powder
¼ t salt
½ t pepper
Oil for frying
  1. Cook cauliflower in boiling water until tender but not mushy. Drain well, squeezing out as much excess water as possible.
  2. Shred or pulse in a food processor until cauliflower resembles grains of rice.
  3. Stir together riced cauliflower with remaining ingredients.
  4. Heat a large skillet over medium heat and grease lightly with oil.
  5. For each cake, spoon 2 T batter into pan and spread out into a 3- to 4-in round. Cook 2-3 min per side or until browned and cooked through.
Nutrition Facts
Serving Size 5 pancakes
Serving per Recipe 4
Amount per Serving
Calories 169
Total Fat 9.2 g
  Saturated Fat 4.0 g
  Polyunsaturated Fat 1.2 g
  Monounsaturated Fat 3.1 g
Cholesterol 200 mg
Sodium 551 mg
Potassium 547 mg
Total Carbohydrates 10.1 g
  Dietary Fiber 4.0 g
  Sugars 0.1 g
Protein 13.8 g

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