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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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 10 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 26 mg cholesterol; 113 mg sodium. 186 mg potassium; 16 g carbohydrates; 1 g fiber; 2 g sugar; 4 g protein; 49 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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