Description
Egg-free, crispy and filled with flavor. Served with horseradish sauce, these are the ultimate appetizer, side dish, or snack.
Ingredients
- 2 cups Cauliflower Florets
- 1 pound Potatoes, Peeled
- 1 White Onion, Chopped
- ¼ cups Parsley, Chopped
- ¼ cups All-purpose Flour
- 1 cup Panko Breadcrumbs
- ½ teaspoons Ground Sea Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 8 Tablespoons Sunflower Or Olive Oil (roughly 2 Tablespoons Per Batch, I Usually Fry 4 Batches Of 7 To 8 Latkes)
- Horseradish Sauce, To Serve
Preparation
Add cauliflower to a food processor and process until broken into small pieces. Transfer to a large bowl.
In a food processor or by hand, grate potatoes. Drain liquid from the potatoes using a cheese cloth or paper towels until as much moisture as possible is removed. (This is an important step that will ensure the latkes are crispy, so make sure as much moisture as possible is removed.)
Add potatoes to a large bowl. Then add onion, parsley, flour, breadcrumbs, salt and pepper. Stir to combine.
In a large skillet over medium-high heat, add 2 tablespoons oil and swirl to cover pan. Form 2-3 tablespoons of the potato mix into balls and drop into skillet. Cook about 7-8 latkes at a time. Flatten with the back of a large spoon and fry 4 minutes on each side until browned and crispy. For each batch, add 2 tablespoons of olive oil and swirl around pan. If you don’t use enough oil, the latkes will not brown as desired.
Serve with horseradish sauce. Makes 20-24 latkes.
Note: If you want to omit the oil, you can also bake these at 450ºF for 30–40 minutes, turning once. They are not as tasty as fried, but still good.
