Cauliflower and Carrot Latkes Recipe

Jewish Vegetable

More Cauliflower Recipes
More Jewish Vegetable Recipes

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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Submitted 12/10/05.
Source: Jewish Holiday Feasts
Submitted By: b smith

Cauliflower and Carrot Latkes


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