There Is A New Latkes Recipe In Town
This year no potato latkes. I know, it sounds harsh to chuck the traditional latkes recipe. Tradition, as someone in a movie (can’t remember the title) once said, is not bad habit. I have nothing against potatoes or potato latkes or tradition, I just want a little something different. I have felt the same about mashed potatoes this year at Thanksgiving. Again, nothing against potatoes. It is just that mashed parsnips sounded like a nice alternative. It is hard to say such things because potato latkes are so delicious. That crunchy goodness dipped in apple sauce or sour cream is a foodie tour de force. Not to mention, this, in my mind, is the taste of Chanukah. I am not sure if Judah would approve, but this year it is cauliflower. Cauliflower latkes are still fried and pay homage to the oil miracle so I am going for it. It is not like potatoes are mentioned in the story. So, for this year anyway, there is a new latkes recipe in town, and it calls for cauliflower and not potatoes.
It is really not hard to make a latke. A little bit of vegetable bound with some egg and starch and/or flour with a dash of baking powder fried up and there you have it. The rest is just accoutrement. When switching to a non starchy vegetable like cauliflower, a little help with binding is needed. The eggs still play a role here and are very good binders (for a vegan version, use soy cream instead), but both flour and starch are used in this recipe. The flour is the major binder, but the starch helps add a bit of extra crunch.
As far as flavourings beyond the cauliflower, a bit of onion or shallot is a must. This is classic in most latkes recipes. Beyond this, you can flavor them to taste with a variety of herbs and spices. Of course, a side of apple sauce or sour cream is definitely worth it.
The biggest twist with this recipe is the addition of cheese. Most potato latkes recipes don’t have cheese in them. The umami from the cheese does the cauliflower good! And the addition of dairy is appropriate for those with some Chanukah spirit in them. You know the story right? Nice girl puts bad greek general to sleep with dairy foods then whacks him. Greek army falls into disarray then flees! What better reason to pay homage than by eating dairy. Plus it just tastes good with cheese in it!
Here is my Cauliflower Latkes Recipe…
- 1 lb of fresh cauliflower - frozen could be used in a pinch
- 1 shallot or half a medium sweet onion
- 2 eggs
- 1/3 of a cup of flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 3/4 cup of grated parmesan
- Olive Oil
- Line a plate or baking tray with a layer of paper towel.
- Peel the shallot or onion and slice it in half.
- Clean the cauliflower and discard any leaves. Cut the cauliflower, including the stem into medium pieces. Place the pieces in a steamer basket.
- Set a large pot on the stove filled with 1-3 inches of water depending on how tall you steamer basket is. It should not touch the water. Bring the water to boil. When the water is boiling, place the steamer basket in the pot and steam the cauliflower until it is tender about 6-8 minutes. A knife should pierce the cauliflower easily.
- Remove the steamer basket and allow the cauliflower to cool.
- Place the cool cauliflower and shallot or onion in the bowl of a food processor or blender. Pulse the cauliflower and shallot/onion until the cauliflower is almost a puree and the shallot/onion is finely diced and incorporated. Place the puree in a large bowl. In absence of a food processor or blender, the cauliflower and shallot/onion can be finely chopped with a knife.
- In a small bowl mix the flour, baking powder, salt, pepper and parmesan cheese.
- Add the eggs to the cauliflower puree and whisk well. Whisk the flour mixture into the cauliflower puree a little at a time until all of it is incorporated.
- Place a large sauté pan on the stove and add enough olive oil to cover the bottom by about 1/4 inch. Turn the heat on medium-low and allow the oil to heat slowly. When the oil is hot, spoon the latkes batter in to the pan 1 tbsp at a time, making individual latkes and then use the spoon to gently shape it into a round.
- Cook the latkes until they are golden brown then flip them using a spatula. Continue cooking until the second side is golden brown, about 1-1.5 minute per side.
- Remove the latkes from the pan to the plate. Allow the latkes to drain.
- Serve hot with sour cream and/or apple sauce.
- You can also fry the pancakes in much less oil. Use 1-2 tbsp of oil and cook as directed. The pancakes may not be as crispy, but a few calories can be saved.
Keep Eating! Keep Innovating!
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