Updated: Mar 29
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
Combine cauliflower, potato, onion, egg, salt and pepper in a large bowl. Add flour, mixing to combine.
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.
Transfer Latkes to a paper towel lined plate. Serve with sour cream or plain Greek yogurt and toppings of choice (chives, lox, caviar, etc.).