Recipe By Rorie Weisberg
This vegan latke recipe is lower in carbs than the usual fare, and Rorie swaps out egg for some Sabra Classic Hummus- and the results are unbelievable. Watch Living Full 'n Free for more healthy family cooking with Rorie!
Yields about 15 latkes, depending on size.
Grate the potatoes and squash on a fine grater or in your food processor. (You can alternate between a finer and larger grate to get a more varied texture.)
In a large bowl combine the potatoes and squash.
Add chummus, salt, pepper and grain free mix. Mix well until fully combined.
In a large frying pan on a medium flame, heat the oil until super hot. Gently scoop the latkes into the pan leaving about an inch of space between each one. Fry on a medium to low flame.
Health tips
-Yukon gold potatoes are lower glycemic than white potatoes.
-Adding yellow squash lowers overall carb load adds moisture and no one will notice there are veggies hiding in there!
-Hummus is a great substitute for eggs in this recipe plus adds a subtle twist on the taste.
-Using Rories grain free mix in place of wheat flour adds more protein and fiber and is a low carb flour option.
-Avocado oil and coconut oil have higher smoke point than olive oil. Choose one of them as your healthy fat for frying instead of refined oils!
