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

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
40 mins
cook:
4 mins
total:
44 mins
Yield:
24 latkes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

162 calories; fat 10g; cholesterol 26mg; saturated fat 2g; carbohydrates 16g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 48.6IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 113mg; potassium 186mg; calcium 10.1mg; iron 0.9mg.
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