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Cauliflower Latkes

Updated: Mar 29, 2022

Tradition is not to be tampered with, but I’ll admit to messing with the latke for as long as I can remember making it.

A traditional latke, simply put, is a crispy potato pancake. Some believe that a latke isn‘t a latke unless you deep-fry it in oil. Some will look at you sideways if you swap potatoes for, dare I say, other vegetables.

Having tried all sorts of “authentic” latkes myself, I can confidently say that I prefer my latkes. They are crispy, tasty, not deep-fried and oh snap…vegetables are involved.


(makes about 20 latkes)


1 head cauliflower, grated

1 medium Idaho potato, grated

1 small yellow onion, grated

1 jumbo egg (or 2 medium eggs)

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup whole wheat flour

3 tablespoons avocado oil


  1. Combine cauliflower, potato, onion, egg, salt and pepper in a large bowl. Add flour, mixing to combine.

  2. Heat oil in a large non-stick skillet over medium-high heat. Drop heaping spoonfuls of mixture into pan, flattening them with the back of the spoon. Cook until browned and crispy, about 7-8 minutes per side.

  3. Transfer Latkes to a paper towel lined plate. Serve with sour cream or plain Greek yogurt and toppings of choice (chives, lox, caviar, etc.).

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