Low Carb Potato Pancakes

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash, peel and grate the turnips with the coarse side of the vegetable slicer. Add the egg, chickpea flour, the spices and the finely chopped parsley and mix everything well.
Since the mixture becomes very loose, it is best to proceed as follows when baking the potato pancakes: Put small heaps in the pans and spread them flat with a spoon. Do not turn until the edges start to turn brown and crispy.
Like the carbohydrate-containing original, the potato pancakes soak up oil. For this reason, place between some paper towels for some time before serving.
Tip: By the way, you can get chickpea flour in health food stores. Alternatively, you can use soy flour. But it also works without it, but then the dough has (even) less binding.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.