Jan Norris: Food and Florida

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Gluten-Free Low-Carb Cauliflower Latkes for Hannukah

December 1st, 2010 · No Comments

Normal potato latkes are naturally gluten free, but then comes the flour that most people use as a binder.

So how about this – a cauliflower latke, which also is low-carb, that uses finely crushed rice crackers in place of bread crumbs. It’s a winner in taste, for sure.

The recipe was adapted from one published by the Florida Department of Agriculture – they have numerous recipes on their Fresh from Florida web site.

Cauliflower latkes

  • 1 large cauliflower, trimmed and chopped into 1-inch pieces
  • 1 medium onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup finely crushed rice crackers
  • 1/4 teaspoon dried thyme
  • 2 tablespoons fresh parsley, minced
  • 2 large eggs, lightly beaten
  • kosher salt and fresh ground pepper to taste
  • 4 tablespoons vegetable oil for frying
  • sour cream for dipping, optional

Steam or boil cauliflower until very tender. Mash to the consistency of mashed potatoes with 1/4-inch lumps. Drain any excess moisture. Meanwhile, gently sauté onions in vegetable oil over medium-low heat until soft and lightly browned, about 10 minutes. Remove from heat and let cool about 5 minutes. Combine mashed cauliflower, sautéed onions, crushed crackers, thyme, parsley, eggs, salt, and pepper with a wooden spoon.

Heat about 4 tablespoons of oil in a deep skillet. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry.

Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly.

Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.

Makes 6 servings.

Tags: Holiday cooking

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