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Cauliflower latkes

An average of 5.0 out of 5 stars from 5 ratings
Cauliflower latkes
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

These cauliflower latkes are light, crispy and golden. Serve immediately with soured cream spiked with a little fresh lemon juice, or perhaps some hot sauce.

Ingredients

  • oil: neutral cooking oil (such as sunflower or rapeseed), for frying
  • onion: 1 large brown onion, finely chopped
  • cloves: 2 large garlic cloves, crushed or grated
  • cauliflower: 300²µ/10½´Ç³ú cauliflower florets
  • eggs: 2 large free-range eggs
  • plain flour: 3 tbsp plain flour
  • baking powder: ½ tsp baking powder
  • dill: 2 tsp chopped dill
  • black pepper: sea salt and freshly ground black pepper

Method

  1. Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside.

  2. Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside.

  3. Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions.

  4. Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest.

  5. Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here.