Wednesday, March 25, 2009

Low Carb "Hashrounds" (Gluten Free, Casein Free)

Potato Cakes. Hashrounds. Potato Pancakes. Latkas. French Fries...

Ahhh. I miss them!

Since mid-December I've eaten very few potatoes. Eating a low carbohydrate diet has a tendency to remove potatoes from the grocery list.

And most of the time I'm perfectly okay with that.

But when my friend Clara, in "Forrest Gump" style, started rambling off all of her favorite potato dishes in a conversation on our Gluten Free Recipe Swap Group... I decided enough was enough... I wanted potatoes.

Except, I really am committed to this low carb lifestyle (well, most of the time anyway).

And I didn't want cauliflower. I've had about all the cauliflower one girl can eat.

SO... I did a little research on low-carb potato substitutes and I found a surprising ingredient listed: rutabagas.

Rutabagas are turnips with a little attitude. They are incredibly crispy when raw, are usually eaten cooked which bring out their natural sweetness and sass. And, as I found when when fried... they are seriously delicious! They fried up JUST like real potato hashbrowns without the carbohydrates. Crispy and golden brown on the edges. They were crunchy and tender with just a hint of natural sweetness. Great with low sugar ketchup, and absolutely amazing hot, straight from the cast iron pan.

Want to try something different for dinner or to go with your bacon and eggs in the morning? Give these rutabaga hashrounds, fake potato pancakes (whatever you want to call them) a try! You can thank me later because you'll be in pretend potato heaven!

Carrie's Low Carb "Hashrounds"

1 medium rutabaga, peeled and shredded (makes between 2-4 cups)
2 eggs
3-4 tablespoons cornstarch
1/4 cup almond meal
sea salt
freshly ground black pepper
peanut oil, olive oil, or coconut oil for frying

Wash your rutabaga thoroughly. Peel off waxy outer layer of rutabaga. Shred the rutabaga with a potato/cheese grater. In a large bowl mix add the shredded rutabaga, cornstarch, almond meal, salt & pepper. Using a big wooden spoon or spatula gently mix the shredded rutabagas with the cornstarch and almond meal to coat. In a small bowl or cup whisk together the eggs. Pour eggs over the rutabagas and stir to coat. Pull out your best heavy-bottomed skillet (cast iron works great). Add 3-4 tablespoons oil and get the oil HOT, not to the smoking point, but very hot. Place small mounds of the grated rutabaga mixture in the hot oil and flatten them into a round shape. Fry for 2-3 minutes on each side until crisp and golden brown. Place on a place lined with paper towels and serve HOT!! Makes 7-9 large "hashrounds."

These are best RIGHT out of the hot pan!!

Printer friendly recipe.
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