It's getting to be the most delicious time of the year. And if there's anything better than the smell of frying potato pancakes, I don't know what it is. Yes, Hanukkah is in a couple of short weeks. In fact, it's rather late this year, with the first menorah candle being lit on Christmas Eve. So, there will be yuletide carols and frying potatoes. It's going to be epic!
As a kid, I always requested my latkes without onion but I know better now. Onion is flavor! And cauliflower is a house favorite. It was worth a test and it passed with flying colors.
You can absolutely hand grate all three of these vegetables on a large box grater but...um...I used a food processor. Don't tell mom, OK? Enjoy!
Potato, Onion and Cauliflower Latkes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients (4 Servings)
- 1 Onion, peeled and quartered
- 2 Cups cauliflower florets
- 4 Idaho baking potatoes, peeled and quartered
- 2 Eggs
- 2 Tablespoons all purpose flour
- 2 Teaspoons salt, or to taste
- 1/2 Teaspoon black pepper, or to taste
- 1 Tablespoon fresh chopped parsley
- Canola oil for frying
Add the onion to the food processor and pulse a few times until the onion is very finely chopped and add to the mixing bowl.
Replace the steel blade with a shredding blade or attachment and feed the potato pieces through the tube until all are shredded. Add to the mixing bowl.
Add the eggs, flour, salt, pepper and parsley to the mixing bowl and combine thoroughly. If liquid begins to form in the bowl, drain it out with a spoon.
Heat the oil in a large skillet or cast iron pan and add scoopfuls of the mixture to form pancakes. Fry for about 5 minutes on each side or until golden brown. Serve with sour cream or Greek style yogurt.
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This recipe was sponsored by the Idaho Potato Commission. For more information and recipes, please visit their web site. Thank you for supporting the products I love and use in my kitchen.