Cauliflower Potato Latkes Recipes

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CAULIFLOWER-POTATO LATKES



Cauliflower-Potato Latkes image

From Kosher Cooking - Everyday Recipes, posted for ZWT II '06 These buttery, crusty latkes are eaten out of hand in the streets of the Marais, the old Jewish neighborhood in Paris. Use thawed frozen cauliflower florets if you like, to speed up preparation. If served with meat, oil should be used for frying, and the mashed potatoes should not contain any dairy products.

Provided by Cynna

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup cauliflower floret
1 1/2 cups mashed potatoes
3 tablespoons matzo meal
2 teaspoons garlic, minced
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons dried kasha (optional)
4 -6 tablespoons butter

Steps:

  • In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry.
  • In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly.
  • Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Fry latkes in batches, adding more butter as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 143.1, Fat 8.9, SaturatedFat 5.3, Cholesterol 56.6, Sodium 521.6, Carbohydrate 13.4, Fiber 1.3, Sugar 1.3, Protein 2.9

CAULIFLOWER LATKES



Cauliflower Latkes image

Serve these crispy cauliflower latkes for Hanukkah or anytime you want a low-carb alternative to classic potato latkes. We call for prepared cauliflower rice to make this recipe simple. Be sure to squeeze out the excess liquid so your latkes will be crisp, not soggy.

Provided by Ivy Odom

Categories     Healthy Latke Recipes

Time 35m

Number Of Ingredients 7

1 (12 ounce) package cauliflower rice, cooked according to package directions
1 large egg, lightly beaten
⅓ cup cornstarch
½ teaspoon salt
½ teaspoon ground pepper
¼ cup canola oil, divided
Sour cream and chopped fresh chives for garnish

Steps:

  • Spread hot cooked cauliflower on a baking sheet lined with paper towels. Let stand until cool enough to handle, about 10 minutes. Once cool, gather the cauliflower into the paper towels and squeeze out excess liquid. Transfer the cauliflower to a medium bowl. Add egg, cornstarch, salt and pepper; stir to combine.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Scoop about 2 tablespoons of the cauliflower mixture into the hot oil; flatten with the back of a spoon into a 3 1/2-inch disk. Repeat with 3 more 2-tablespoon portions of the batter. Fry the latkes until crisp and golden, about 3 minutes per side. Transfer to a wire rack to cool for 3 minutes before serving. Repeat with the remaining oil and cauliflower mixture. Top each with a dollop of sour cream and sprinkle with chives, if desired.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 13.4 g, Cholesterol 46.5 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 331.4 mg, Sugar 1.8 g

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