Cauliflower-Curry Latkes
From Better Homes and Garden [1]
Ingredients
- 1 lb. head cauliflower
2 lb. russet potatoes, peeled
2 large onions, about 1 lb.
2-1/4 to 2-1/2 cups matzo meal
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or 3/4 tsp. salt
1/2 tsp. cayenne pepper, optional
3 eggs, beaten
Peanut or cooking oil for frying
Directions
- Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.
- Meanwhile, in a food processor finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 34 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.
- Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.
- In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm.
Makes about 24 latkes.
Information
- Category
- Vegetables, Appetizers