Cauliflower Sweet Potato Latkes

Ingredients

  • 1 large head of cauliflower, about 1 1/2 lbs
  • 1/4 cup finely diced onion
  • 2 lightly beaten eggs
  • 3/4 cup flour (or corn starch)
  • 1/2 tsp baking powder
  • 1 large sweet potato, grated
  • 2 Tbsp chopped parsley
  • 1/2 tsp salt
  • pepper to taste
  • vegetable or grape seed oil
  • applesauce, cranberry sauce and or sour cream for serving

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • grater
  • microwave-safe covered bowl
  • fork
  • large spoon
  • large nonstick skillet
  • spatula
  • cookie rack and cookie sheet

Prep time:

25

Yields:

30

Recipe attribution:

Laurie David

  1. Chop up the cauliflower and microwave in in a covered bowl, without water, until it can be easily pierced by a fork.
  2. Mash the cauliflower, then toss with the remaining ingredients, except the oil.
  3. In a large, nonstick skillet, heat a drizzle of the oil over medium-high heat. Make the pancakes by placing 2 Tbsp of the batter onto the hot skillet, flattening them with the back of the spoon.
  4. Sauté until the bottom of the pancakes are nicely browned—between 3 and 5 minutes. Flip the pancakes and cook for about 3 minutes longer.

You will probably have to make them in a few batches, so keep the first ones warm in a 200° F oven, on a cookie rack placed on a cookie sheet. Serve with applesauce or cranberry sauce and sour cream.

Tip: To get the lacy crunchy edges, grate the sweet potato lengthwise so you get long strands. For neat, round little patties, grate finely instead.