Best Cauliflower Potato Latkes Recipes

POTATO-CAULIFLOWER LATKES WITH HORSERADISH SAUCE (VEGAN)

Steps:

• Add the cauliflower to a food processor and process until broken into small pieces. Transfer to a large bowl.
• In a food processor or by hand, grate the potatoes. Drain the liquid from the potatoes using a cheese cloth or paper towels until as much moisture as possible is removed. *This is an important step that will ensure the latkes are crispy, so make sure as much moisture as possible is removed.
• Add potatoes to a large bowl. Then add the onion, parsley, flour, breadcrumbs, salt and pepper. Stir to combine all ingredients.
• In a large skillet over medium-high heat, add 2 tablespoons oil and swirl to cover pan. Form 2-3 tablespoons of the potato mix into balls and drop into skillet. Cook about 7-8 latkes at a time. Flatten with the back of a large spoon and fry 4 minutes on each side until browned and crispy. For each batch, add 2 tablespoons of olive oil and swirl around pan. If you don't use enough oil, the latkes will not brown as desired.
• Serve with horseradish sauce. Makes 20-24 latkes.
• If you want to omit the oil, you can also bake these at 450 F for 30-40 minutes, turning once. They are not as tasty as fried, but still good. =)

CAULIFLOWER LATKES

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.

POTATO LATKES

Steps:

• Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add green onions, egg, salt and pepper. , In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

CLASSIC POTATO LATKES

Steps:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

CAULIFLOWER-POTATO LATKES

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.