Cauliflower and caroot latkes
A light, flavorful spin on a holiday classic—these latkes are packed with veggies and perfect for Chanukah or any time you’re craving something crispy and comforting.
Ingredients
1 head cauliflower, cut into florets (about 3 cups)
1 cup shredded carrots (about 3 large or 6 baby carrots)
1 small potato, quartered
1 garlic clove, smashed and peeled
2 eggs, beaten
¼ cup matzoh meal
1 small onion, finely diced
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
Freshly ground black pepper, to taste
Cooking spray or light oil for frying
Instructions
Cook the vegetables:
Bring a large pot of salted water to a boil. Add the cauliflower, carrots, potato, and garlic. Boil until soft, about 15 minutes. Drain well.Mash and mix:
Finely chop the cauliflower and mash the potato and garlic together. In a mixing bowl, combine the cauliflower, carrots, mashed potato and garlic, onion, matzoh meal, salt, nutmeg, and pepper.Add the binder:
Stir in the beaten eggs until the mixture is well combined and holds together when formed.Form the latkes:
Use about ¼ cup of the mixture per latke, shaping it into flat rounds.Cook:
Heat a nonstick skillet over medium-high heat and lightly coat with cooking spray. Add the latkes and cook for 4–6 minutes on each side, or until golden brown and crisp.Serve:
Transfer to a paper towel-lined plate to drain. Serve hot, with sour cream or applesauce if desired.
- Pro Tip
Drain well! After boiling, press the cauliflower and potato gently with a clean towel or paper towel to remove excess water. Too much moisture can make your latkes soggy and hard to crisp.
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