As most of you know, the holiday of Hannukah is all about oil. So, the foods that we eat during this time are fried and oily. This year we decided that we wanted to try and have a more healthier Hannukah. We did have potato pancakes, but I thought we should try a lower carbohydrate latke that wouldn’t make us feel like we were missing out on having yummy carbohydrate-laden potato latkes.
I decided to make cauliflower latkes. Okay, you don’t quite get the crunch of a regular potato latke, but they were very good. They certainly tasted like potato latkes because I put most of the same ingredients that I put in the potato version. My husband gives them a high rating and so do I.
1 (about 1kg or 2 pounds) large cauliflower, trimmed and chopped into 1-inch pieces
1 medium onion, finely chopped
2 tablespoons vegetable oil
1/2 cup seasoned bread crumbs or whole wheat breadcrumbs
1 teaspoon fresh or 1/4 teaspoon dry thyme
2 tablespoons minced fresh parsley
2 green onions, sliced, including the green part
2 large eggs, lightly beaten
Salt to taste
Freshly ground pepper to taste
4 Tablespoons vegetable oil for frying
Steam the cauliflower until tender, but not mushy. Mash to the consistency of mashed potatoes with 1/4-inch lumps. Drain any excess moisture.
Meanwhile, gently saute onions in vegetable oil over medium-low heat until soft and lightly browned, about 10 minutes. Remove from heat and let cool about 5 minutes.
Combine the mashed cauliflower, sauteed onions, bread crumbs, thyme, parsley, green onion, eggs, salt, and pepper with a wooden spoon.
Heat about 4 tablespoons of oil in a deep skillet.
Scoop out a heaping tablespoon of the cauliflower mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry. Repeat with remaining cauliflower, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. Drain cauliflower latkes on paper towels and keep warm in the oven at 250 F. until all are completed.