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
0 Out of 5 from
0 reviews
You can add this Cauliflower Latkes recipe to your own private DesktopCookbook.