I swear that in my past life I was Jewish because I love all Jewish foods. Growing up, our closest family friends were Jewish (they are still our friends) and we used to celebrate all the holidays with them, which began my obsession with latkes and applesauce. I am drooling right now just thinking about it. Even today, whenever there is a latke in sight, I eat it. I've been buying riced cauliflower from Trader Joe's recently and am amazed at its versatility and ability to take on almost any flavor. After reading about a cauliflower pizza crust (which I have not tried yet) I knew I had to try using the vegetable in my fave food ever - you guessed it - latkes. The result was amazing! Instead of using applesauce, I topped these guys with more savory foods - greek yogurt, capers, smoked salmon, and kimchi - and they were a big hit.
- 1 large head of fresh white cauliflower
- 1/4 cup milk
- 1 egg
- 1 clove crushed fresh garlic
- 1 teaspoon cornstarch
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- olive oil for frying
- toppings such as - plain Greek yogurt, olive oil, applesauce, smoked salmon, capers, kimchi - these can really go with whatever your heart desires! (although maybe not chocolate)
- Fill a large pot halfway with water and bring to a light boil. Wash cauliflower and cut into medium sized chucks and add them to the water. Cook until they become tender, but not soft.
- Strain cauliflower from water and let drain completely and cool. This is important because if there is extra water when you're frying the latkes, they will be watery.
- Once cooled, break cauliflower into small pieces so that they more closely resemble a grated potato. Put into a large bowl and add in milk, garlic and egg. Stir together until it resembles a very thick pancake batter. If too thick, add a bit more milk. Add in seasonings and cornstarch and mix well.
- Coat a skillet with oil and turn on medium heat. A couple at a time, spoon cauliflower batter into hot oil, making a pancake form. Let the latkes brown on either side.
- Remove them and put on paper towel-lined dish. Let cool slightly and serve with preferred toppings! P.S. I think these taste better when they're not scalding hot.