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Ingredients
| frozen cauliflower: 1 lb |
| russet potatoes: 2 lbs |
| onions: 2 |
| matzo meal: 2 oz |
| curry powder: 2 tsp |
| ground cumin: 1 tsp (ground coriander) |
| Kosher salt: 1 tsp (and cayenne pepper,) |
| eggs: 3 |
Cauliflower-curry latkes
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
4 min -
Servings
4 serving(s)
Tags
1. Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.
2. Meanwhile, in a food processor* finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 34 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.
3. Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.
4. In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm. Makes about 24 latkes.
*TEST KITCHEN TIP: Shred cauliflower stems, potatoes, and onions with a box grater if you do not have a food processor.