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Cauliflower Latkes (Parve)

User Rating 5 Star Rating (2 Reviews)


Cauliflower Pancakes for Hanukkah

Cauliflower Pancakes for Hanukkah

Giora Shimoni
These Cauliflower Latkes are perfect for Hanukkah or Passover. They are healthier and lower in carbohydrates than traditional Potato Pancakes. They are also easier to prepare than Potato Latkes. And in my humble opinion they are tastier. For an even healthier touch, add steamed and mashed broccoli to the pancake batter to create cauliflower-broccoli vegetable latkes for a nutritious Jewish holiday meal.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


  • 1 head fresh cauliflower, washed and cut into florets
  • 3 eggs, beaten
  • 1/2 cup whole wheat flour or matzah meal
  • 1 tsp. salt
  • 1/2 tsp. white pepper (or black pepper)
  • oil, for frying


1. In a large soup pot, bring a few inches of water to a boil. Add cauliflower florets. Cover. Turn heat down to low. Cook for approximately 20 minutes, or until the florets are soft enough to be easily mashed.
2. Drain the cauliflower in a colander. Mash lightly with a fork, leaving some texture rather than creating a mash. Let the cauliflower cool a bit.
3. Place cauliflower in a mixing bowl. Add beaten eggs. Add enough flour or matzah meal to create a pancake-like batter. Season with salt and pepper.
4. On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool.
5. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.

YIELD:14-16 latkes

Variation: Combine the cauliflower with broccoli, and double all the other ingredients.

1. Adjust the heat when frying so it is just right. If you fry on too high heat (or with too little oil), the pancakes might burn. But if you fry on too low heat, the pancakes will be mushy rather than crisp.
2. Use enough oil when frying so that the pancakes won't burn, but don't use so much oil that the pancakes are oily.
3. Don't make the pancakes too large that they fall apart when flipped over.
User Reviews

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 5 out of 5
Nothing new under the Sun, thought I invented them, Member wpb.joe

this was just a natural item to make. I boiled a few pieces of cauliflower and broke up with hand, then added onion powder, nutmeg, black pepper and smoked paprika, one scrambled egg, mixed with fork then folded in some plain bread crumbs until texture was good enough to form patties that held together, Heated Virgin Coconut oil, fried patties until golden brown. Made 4 medium size patties (think 1/4 pounders)

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