Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Contact Us

Cauliflower Latkes II

Cauliflower Latkes II

 Email
  • 1 large cauliflower (about 2 pounds)
  • salt
  • 6 to 7 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 6 tablespoons unseasoned bread crumbs
  • 2 large eggs
  • freshly ground pepper

Cook cauliflower in an uncovered pot of boiling salted water over high heat for about 12 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in large heavy skillet, add onion and cook over medium-low heat until soft and golden brown, about ten minutes.

Drain cauliflower well and mash with a fork or blend in a food processor. There should still be pieces of cauliflower, but not large ones. Add bread crumbs, eggs, fried onion, and salt and pepper.

Wipe your skillet down, add 4 tablespoons oil until hot. Take 1 heaping tablespoonful of cauliflower mixture in your hand, and roll it into a ball. Flatten it to a cake about 1/2-inch thick. Place cauliflower patty in pan. Make 4 or 5 more cakes and add them. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully with a wide pancake turner. Drain on paper towels. Keep warm by placing in a 300° F oven with door ajar while frying rest. Add more oil if pan becomes dry. Serve plain or with sour cream.

© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
 Email
Join the Discussion
Sort By:
1 Comment
1000 characters remaining
Rachel Toronto via jrcc.org December 18, 2014

Cauliflower latkes I love cauliflower latkes! When I make cauliflower latkes I steam the cauliflower. I also add anchovies and latkes come out even more delicious. Reply

Related Topics
Cook It Kosher - Food Blog