Cauliflower and Potato Latkes Recipe

Cauliflower & Potato Latkes Recipe - SavvyMom

One of our SavvyMom editors suggested we do a latkes recipe for the site this week and, as usual, she was right on the money with her idea. Just to be clear, I’m not Jewish, which means I had to research how to make these instead of working with a latkes recipe inherited from my Bubbie. I hope I’ve done them justice.

Like so many traditional holiday foods, latkes are very simple to make in their most basic form. But, like all modern cooks, I’ve jazzed them up a bit with the addition of cauliflower. Virtually undetectable in taste, cauliflower is a nice nutrient booster, which is reason enough to include the seemingly uncommon ingredient.

My kids went crazy for this latkes recipe. They smell so good. From the toddler to the teens, they were doused in everything from sour cream to ketchup to hot sauce, and plucked from the plate with bare fingers because forks slowed down the consumption process.

If you’re looking for a casual weeknight dinner, I highly suggest serving these to your family for something fun and a little different. If you’re hosting a holiday party, try making them in miniature form, keeping them warm in an oven, and passing them around hors d’oeuvres-style to your guests.


Makes 12-16 medium latkes

Cauliflower & Potato Latkes Recipe:

You’ll Need

  • 2 cups cauliflower florets
  • 1 medium onion, peeled and quartered
  • 3 russet potatoes, quartered
  • 2 eggs, lightly beaten
  • 2 Tbsp all-purpose flour
  • ½ tsp baking powder
  • 2 tsp salt, or to taste
  • ½ tsp black pepper, or to taste
  • 1 Tbsp fresh chopped parsley
  • Canola oil, for frying
  • Optional: sour cream, Greek yogurt, or applesauce, for serving

Prep and Cook

  • Add the cauliflower florets to a food processor fitted with a steel blade.
    Pulse a few times until the cauliflower resembles a rice texture.
    Pour into a large mixing bowl.
  • Add the onion to the food processor and pulse a few times until the onion is very finely chopped; add to the mixing bowl.
  • Replace the steel blade with a shredding blade or attachment and feed the potato pieces through the tube until all are shredded.
    Drain in a colander, squeezing out the excess liquid, and add to the mixing bowl.
  • Add the eggs, flour, baking powder, salt, and pepper to the mixing bowl and combine thoroughly.
    Return the mixture to the colander and place it over the bowl to capture any liquid that forms.
  • Heat a few generous glugs of oil in a large skillet or cast iron pan and add large dollops of the mixture, flattening with a spoon or spatula.
    Fry for about 5 minutes on each side or until golden brown and crisp.
    Garnish with chopped parsley and serve with sour cream or Greek yogurt and applesauce, if desired.


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