Cauliflower Latkes (Pancakes)

By Jeanette Terry

  • 2 eggs plus 2 egg whites

  • 1 small onion, peeled

  • 1 (2-pound) package of frozen cauliflower or 1 fresh head, steamed and drained

  • 2 tablespoons soy or whole-wheat flour

  • salt and pepper to taste

  • non-stick cooking spray

  • 2 tablespoons olive oil, for frying

  • non-stick cooking spray

  1. Let frozen cauliflower thaw. Put in colander and squeeze out the liquid. Process eggs and onion in food processor and add cauliflower, soy or regular flour and seasonings until finely chopped; do not over process. Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. Put on low heat, wait until hot and drop batter by tablespoonfuls into pan. Brown on both sides.

  2. Variation:

  3. Substitute broccoli or spinach for cauliflower.

Nutritional Facts

Servings per recipe 16
Serving size 1 latke
• Calories 37
• Protein (g) 2.8
• Carbohydrate (g) 2.5
• Fat (g)1.8
• Sat. Fat (g) 0.3
• Cholesterol (mg) 21
• Sodium (mg) 72
• Calcium (mg) 28
• Fiber (g) 1
vegetable 1
Fat ½

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