Just about every culture that has access to potatoes has some variation of a crispy fried potato cake. Of all the delicious potato cakes around the globe, it’s hard to choose a recipe. However, for potatoes, ‘tis the season for latkes! This recipe utilizes an air fryer, cutting back on excess grease but maintaining the crispy goodness. Latkes are traditionally paired with applesauce, which is incredibly simple to make, and sour cream. Now, if you’re looking to add even more nutrition to this dish, you have to be willing to tamper with the original recipe. Using a 50/50 blend of potato with another veggie such as parsnip or zucchini will add in more fiber, nutrients and cut the carbs for those who need to watch their intake. In addition, replacing sour cream with a 2% plain Greek yogurt will give added protein to balance out the carb-y potato. If you’re hesitant about the transition to Greek yogurt, try full fat first— it’s still lower in fat than sour cream. For 2 tablespoons, Greek yogurt has 1g of fat and sour cream has 5g. They taste the same, I promise!
Contrary to what you might think, carrots are not a starchy vegetable. They may taste sweet, but 100g of carrots have a little over 9g of carbohydrates and almost 3g of fiber when compared to 100g of potatoes, which have over 20g of carb and just under 2g of fiber.
The naturally sweet taste makes carrot an excellent addition to treats such as these carrot cake muffins. These muffins are additionally sweetened with applesauce and raisins. These make an excellent breakfast addition and freeze well, too.