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Cauliflower and Carrot Latkes Recipe | |
Jewish Vegetable | |
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Ingredients:
4 cups cauliflower florets (about 1 large head) 2 eggs, lightly beaten 1 1/2 cup all-purpose flour 1 1/2 teaspoon baking powder 1 1/2 teaspoon ground cumin 1 1/2 teaspoon ground coriander 1 1/2 teaspoon salt 1 1/4 teaspoon fresly ground black pepper 1 large carrot, peeled and grated 1 1/2 to 1 cup oil for frying
Directions:
Cook cauliflower in large pot of salted boiling water until tender, about 12 minutes. Drain and let cool. Puree cauliflower with eggs and stir in remaining ingredients except oil.In a large frying pan over medium-high heat, heat about 1/2 cup oil until hot. Ladle 3 tablespoons batter into pan to form each pancake. Fry until golden, about 3 minutes per side. Use more oil as needed for each batch. Drain on paper towels and keep warm in a 250 degree F oven. Serve as soon as all are done. Makes about 15
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