These buttery, crusty latkes are eaten out of hand in the streets of the
Marais, the old Jewish neighborhood in Paris. Use thawed frozen cauliflower
florets if you like, to speed up preparation. If served with meat, oil should
be used for frying, and the mashed potatoes should not contain any dairy products.
1. In a large pot of salted boiling water, cook cauliflower until it is very
soft, 10 to 15 minutes. Drain and pat dry.
- 1 cup cauliflower florets
- 1 1/2 cups mashed potatoes
- 3 tablespoons matzoh meal
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 egg, beaten
- 2 tablespoons kasha
- 4 to 6 tablespoons butter
2. In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed
potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly.
3. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick.
Sprinkle with kasha, pressing into both sides.
4. Melt 3 tablespoons butter in a large skillet over medium-high heat. Fry
latkes in batches, adding more butter as necessary, until they are browned
and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.
This recipe is from Everyday Cooking for the Jewish Home by
Ethel G. Hofman and has been
reprinted with permission from the author.
© Ethel G. Hofman.