Cauliflower Latkes - Gluten free, low carb, delicious

 

A food processor is used in this recipe.  You don’t have a food processor, you can use the shredding side of a grater.  It takes a little longer, but it's easy

 
Ingredients:                                                                        Difficulty Rating: Easy to Medium

·       1 medium head cauliflower 

·       1 small to medium onion depending on your taste

·       2 eggs beaten

·       1/2 teaspoon baking powder

·       1/2 teaspoon Kosher salt or to taste

·       1/2 cup almond flour (more may be needed)

·       oil – a light oil that doesn't burn as quickly as olive oil.  I use Grapeseed Oil

·       Sour cream - optional dollop of sour cream for each pancake

Tip 1 - put a cheese cloth in a big colander in the pot or bowl you are using and put the shredded cauliflower in the cheese cloth covered colander.  The moisture will drip out through the colander and then you can squeeze the extra out using the cheese cloth.   

Tip 2 -  Cauliflower Latkes should be golden brown and crispy.  They often start out  that way, but by the time they hit the table they are soft.  

Cut the onion into pieces that will fit in the food processor - put in food processor with bottom

blade - and process

Remove the bottom blade, put on top blade with shredder side up 

(not slicer) 

Shred cauliflower and then put it into a large bowl or pot (preferably a colander covered with cheese cloth)

Add eggs to onion/caulifower mixture

Add baking powder and salt and mix this all together.

Add the almond flour and mix everything together

Taste to be sure salt is OK 

Let it sit for about 5 - 10 minutes to see if more moisture is released

After mixing all the ingredients together in a colander over a bowl, I push them to get as much liquid as possible out.  If you're following the cheese cloth hint above, squeeze the moisture out, toss the mixture around and squeeze again.  The mixture has to be dry to hold it's shape.

Heat the oil in a very large frying pan (or two). The oil has to be very hot or the pancakes will fall apart.

Important - the oil must be very hot, but not smoking.  I usually am not patient enough to wait for

the oil to be hot enough and my first batch fails.

Scoop some mixture into a slotted spoon - make it just enough to allow at least 4 pancakes to cook at the same time with 

enough room that they don't touch – don’t expect to make it into a pancake before it is in the oil.  Just carefully place it into the hot oil and it will stay together.

Before turning it over, lift it a little to be sure bottom is deep golden brown (they’re the most delicious when they’re crispy).

Remove from heat when both sides are golden.  When you lift them out with a spatula, press top of the pancake with a big fork or against the side of the pan to get excess oil out.  Drain on a cookie sheet covered with paper towels (or a brown paper bag like Dad used when he made potato latkes) to get as much oil out as possible. 

Tip 3 - This is my sister Meryl's tip for cooking and freezing lateks ahead of time, and keeping them crispy. 
Cook the latkes as you normally would. When the are cool freeze them in a single layer.  When you are going to use them, preheat the oven to 400 degrees.  Put the latkes in a single layer on a rack in the oven.  Cook for 10 - 15 minutes or until warm all the way through.  Voila!  Crispy delicious latkes!