Potato and Cauliflower Latkes


No Chanukah would feel complete without latkes but why not change up the recipe a bit and add in some cauliflower? This popular veggie is making its way into many traditional recipes, giving a healthy dose of vitamin C and K to your favorite holiday dishes. You’ll still get to enjoy your beloved potatoes, but with a healthier twist!

Potato and Cauliflower Latkes

Incorporating chopped cauliflower into these latkes boosts the nutritional value, but keep in mind it will also change the texture a bit. The mixture won’t adhere together as well so you’ll need to be alittle more careful when handling them to avoid them falling apart.
Servings 12
Prep Time 25 mins
Cook Time 10 mins


  • Food Processor
  • Large Bowl
  • Large skillet


  • 2 cups cauliflower florets
  • 1 lb russet potatoes peeled and quartered
  • 1 yellow onion peeled and quartered
  • 2 eggs lightly beaten
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh chives chopped
  • 2 tsp sea salt
  • ½ tsp black pepper
  • canola oil for frying


  • Place the cauliflower in a food processor and pulse until texture is similar to rice. Transfer to a large bowl.
  • Add the onion to food processor and pulse until finely chopped. Add to the bowl with the cauliflower.
  • Attach shredding blade to food processor and run the potatoes through. Add them to the bowl with the cauliflower and onions.
  • Add the eggs, flour, chives, salt, and pepper. Stir to mix thoroughly. Drain out any liquid that accumulates.
  • In a large frying pan over medium heat, warm ½ inch of oil. Add spoonfuls of the potato mixture to the pan. Press down with a spatula to flatten.
  • Fry latkes until golden brown and crispy, about 3-5 minutes per side.
  • Keep latkes covered in a warm oven while frying the remaining ones. Serve warm.
Cost: $8
Course: Side Dish
Cuisine: American
Keyword: cauliflower, latkes, potatoes, side dish

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