Hanukkah recipe: Cauliflower Sweet Potato Latkes
Photo: The Family Dinner website
- 1 large head of cauliflower, about 1 1/2 lbs
- (amount here)(ingredient name here)
- 1/4 cup finely diced onion
- 2 lightly beaten eggs
- 3/4 cup flour (or corn starch)
- 1 large sweet potato, grated (To get the lacy, crunchy edges, grate the sweet potato lengthwise so you get long strands; for neat round little patties, grate finely instead.)
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- Dash Pepper to taste
- Drizzle Vegetable or grape seed oil
Chop up the cauliflower and microwave in a covered bowl without water until easily pierced by a fork. Mash the cauliflower, then toss with the remaining ingredients, except for the oil.
In a large, nonstick skillet, heat a goodly drizzle of the oil over medium-high heat.
Make the pancakes by placing 2 tablespoons of the batter onto the hot skillet, flattening them with the back of the spoon.
Saute until the bottom of the pancakes are nicely browned – between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.
You will probably have to make them in a few batches, so keep the first ones warm in a 200 degree oven, on a cookie rack placed on a cookie sheet.
Serve with tzatziki and cranberry sauce or apple sauce and sour cream.
- To create latkes with lacy crunchy edges, grate the sweet potato lengthwise so you get long strands; for neat round little patties, grate finely instead.
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