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- 1 pound head cauliflower
- 2 pounds russet potatoes, peeled
- 2 large onions, about 1 lb.
- 2 1/4 - 2 1/2 cups matzo meal
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt or 3/4 tsp. salt
- 1/2 teaspoon cayenne pepper, optional
- 3 eggs, beaten
- Peanut or cooking oil for frying
1. Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.
2. Meanwhile, in a food processor* finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 3/4 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.
3. Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.
4. In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm. Makes about 24 latkes.
- Shred cauliflower stems, potatoes, and onions with a box grater if you do not have a food processor.
- cal. (kcal) 162,
- Fat, total (g) 10,
- chol. (mg) 26,
- sat. fat (g) 2,
- carb. (g) 16,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 4,
- vit. A (IU) 49,
- vit. C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 113,
- Potassium (mg) 186,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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