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
- 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.