Low-Carb Latkes

Heat about 1/4 inch of oil in electric frying pan to high (about 400 degrees F on my pan.) Cut cauliflower into pieces and steam. In food processor, *grate* the *raw* turnip. Grate the steamed cauliflower in processor.

In a colander, rinse and drain turnip and cauliflower mixture well. Add beaten eggs, grated onion and 1/4 cup of soy flour. Mix well. Add more soy flour if needed to keep the mixture sticky so it doesn't fall apart in the frying pan.

Press the mixture *firmly* into a large spoon (serving spoon?) and then using another small spoon (or fork, or your fingers) push it off the spoon into the hot oil. Fry until edges start getting golden brown, then flip and fry until the other side is golden brown. Remove from pan and place on a paper towel on a plate. Repeat until all the latkes are made. Eat with a nice dollop of sour cream on top.

cook's notes

If you don't have a food processor, you can grate the turnip and cauliflower by hand, but it can get messy, and make sure you wait until the cauliflower cools before grating it by hand. You can make them in advance and store in the fridge (for a day or two.)

Heat covered in oven or microwave to warm them up. The grated turnip gives the latkes more of the look of a potato latke, because when grated they look like potatoes. You can try adding more turnip, to get more of that look or remove them altogether and have something that tastes just as good.