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Cauliflower-Potato Latkes

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 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
1. In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry.

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.




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