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Cauliflower Latkes Recipe

   
 

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     Cauliflower Latkes

Category   Entrees - Maindishes
Sub Category   None
Servings   Makes 14-16

Ingredients
1 head fresh cauliflower, washed and cut into florets
3 eggs, beaten
1/2 cup whole wheat flour or matzah meal
1 tsp. salt
1/2 tsp. white pepper (or black pepper)
oil, for frying
 

Instructions
In a large soup pot, bring a few inches of water to a boil. Add cauliflower florets. Cover. Turn heat down to low. Cook for approximately 20 minutes, or until the florets are soft enough to be easily mashed.
Drain the cauliflower in a colander. Mash lightly with a fork, leaving some texture rather than creating a mash. Let the cauliflower cool a bit.
Place cauliflower in a mixing bowl. Add beaten eggs. Add enough flour or Matzah meal to create a pancake- like batter. Season with salt and pepper.
On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.


Originally Submitted
10/25/2012





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