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Cauliflower-Curry Latkes

Traditional potato pancakes take on a twist with the addition of cauliflower. Serve these latkes with applesauce.

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  • Yields: 24 latkes
  • Prep: 40 mins
  • Cook: 4 mins per batch

Cauliflower-Curry Latkes

Ingredients

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 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.

From the Test Kitchen

*TEST KITCHEN TIP:

Shred cauliflower stems, potatoes, and onions with a box grater if you do not have a food processor.

Nutrition Facts (Cauliflower-Curry Latkes)

    Per serving:
  • 162 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 26 mg chol.,
  • 113 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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