Best Cauliflower Latkes Recipes

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SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI



Spicy Cauliflower Latkes With Za'atar Aioli image

These tiny latkes are conveniently bite-size but do they pack a wallop! Flavored with creamy cauliflower and spicy Aleppo pepper {a Syrian seasoning} they should be served with aioli or simply sprinkled with za'atar. Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. it's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. Bon Appetit Magazine, December 2008 edition. Allow mayonnaise to stand for 30 minutes, so flavors can develop. For the Za'atar Spice seasoning - use Mirj's recipe #16621 - can be stored in air tight container for a couple of months. ;)

Provided by Manami

Categories     Cauliflower

Time 1h

Yield 30 Canapes, 4-5 serving(s)

Number Of Ingredients 17

7 1/2 cups cauliflower florets (2 medium heads of 1 to 1-1/2-inch florets )
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup fine dry unseasoned breadcrumbs or 1/2 cup matzo meal
2 tablespoons fine dry unseasoned breadcrumbs or 2 tablespoons matzo meal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
2 -3 large eggs
olive oil (for frying, not extra-virgin)
1 large garlic clove, peeled
1 cup mayonnaise
4 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup za'atar spice mix

Steps:

  • LATKES:.
  • Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
  • .
  • Add garlic and half of cauliflower to processor; blend until smooth.
  • Add remaining cauliflower, parsley, and dill.
  • Pulse until cauliflower is chopped and mixture is still slightly chunky.
  • Transfer to large bowl.
  • Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
  • Beat 2 eggs in small bowl; mix into batter.
  • If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.
  • *Can be made 1 day ahead; cover and chill.
  • Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat.
  • Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round.
  • Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
  • Transfer to rimmed baking sheets.
  • **Can be made 2 hours ahead.
  • Let stand at room temperature.
  • Preheat oven to 350°F.
  • Bake latkes uncovered until heated through, about 10 minutes.
  • Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
  • PREPARE ZA'TAR AIOLI:.
  • With machine running, drop garlic through feed tube of processor and chop finely.
  • Add mayonnaise and lemon juice.
  • With machine running, drizzle in oil in thin stream, blending until smooth.
  • Transfer to small bowl.
  • Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
  • **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Nutrition Facts : Calories 279.4, Fat 17.4, SaturatedFat 3, Cholesterol 93, Sodium 794.6, Carbohydrate 24.2, Fiber 5, Sugar 5.2, Protein 9.6

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI



Spicy Cauliflower Latkes with Za'atar Aioli image

Provided by Jayne Cohen

Categories     Appetizer     Bake     Hanukkah     Vegetarian     Dinner     Cauliflower     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45

Number Of Ingredients 12

7 1/2 cups 1-to 1 1/2-inch cauliflower florets (from 2 medium heads)
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground Aleppo pepper or cayenne pepper
1/4 teaspoon freshly ground black pepper
2 to 3 large eggs
Olive oil (not extra-virgin) for frying
Za'atar Aioli

Steps:

  • Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
  • Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.

CAULIFLOWER LATKES WITH ZA'ATAR AIOLI RECIPE - (4.5/5)



Cauliflower Latkes with Za'atar Aioli Recipe - (4.5/5) image

Provided by JimMac

Number Of Ingredients 12

7-1/2 cups 1-to l-1/2-inch cauliflower florets (from 2 medium heads)
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
I-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground Aleppo pepper or cayenne pepper
1/2 teaspoon freshly ground black pepper
2 to 3 large eggs
Olive oil (not extra-virgin) for frying
Za'atar Aioli (optional; see recipe)

Steps:

  • Cook cauliflower in a large pot of boiling salted water until very tender, about 10 minutes. Drain and cool. Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo/cayenne pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms, DO AHEAD Can be made 1 day ahead. Cover and chill. Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to l-1/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets, DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve. ZAATAR AIOLI (makes about 1-1/2 cups) Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. It's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. 1 large garlic clove, peeled 1 cup mayonnaise 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/4 cup za'atar With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice. With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop, DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

CAULIFLOWER LATKES



Cauliflower Latkes image

Make and share this Cauliflower Latkes recipe from Food.com.

Provided by Mirj2338

Categories     Cauliflower

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups cauliflower, cooked
2 tablespoons matzo meal
2 eggs
salt and pepper
1 cup vegetable oil (for frying)

Steps:

  • Mash cauliflower.
  • Combine with the rest of the ingredients.
  • Form into pattties, and fry.
  • Drain on paper towels.

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

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