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Cauliflower-Curry Latkes

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Prep: 40 minutes
Cook: 4 minutes per batch
 
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Cauliflower-Curry Latkes

Ingredients

  • 1  lb. head cauliflower
  • 2  lb. russet potatoes, peeled
  • 2  large onions, about 1 lb.
  • 2-1/4  to 2-1/2 cups matzo meal
  • 2  tsp. curry powder
  • 1  tsp. ground cumin
  • 1  tsp. ground coriander
  • 1  tsp. kosher salt or 3/4 tsp. salt
  • 1/2  tsp. cayenne pepper, optional
  • 3  eggs, beaten
  •   Peanut or cooking oil for frying

Directions

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 34 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.

*TEST KITCHEN TIP: Shred cauliflower stems, potatoes, and onions with a box grater if you do not have a food processor.

Nutrition Facts

  • Calories 162,
  • Total Fat (g) 10,
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 4,
  • Polyunsaturated Fat (g) 3,
  • Cholesterol (mg) 26,
  • Sodium (mg) 113,
  • Carbohydrate (g) 16,
  • Total Sugar (g) 2,
  • Fiber (g) 1,
  • Protein (g) 4,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 22,
  • Calcium (DV%) 1,
  • Iron (DV%) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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