Cauliflower Latkes: Squirrel Hill Food Pantry Healthy Recipe Series

Check out this low carb alternative to potato latkes for a delicious dish!

Recipe by Eating Well

Ingredients

• 1 (12 ounce) package cauliflower rice, cooked according to package directions
• 1 large egg, lightly beaten
• ⅓ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup canola oil, divided
• Sour cream and chopped fresh chives for garnish

Instructions

• Spread hot cooked cauliflower on a baking sheet lined with paper towels. Let stand until cool enough to handle, about 10 minutes. Once cool, gather the cauliflower into the paper towels and squeeze out excess liquid. Transfer the cauliflower to a medium bowl. Add egg, cornstarch, salt and pepper; stir to combine.

• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Scoop about 2 tablespoons of the cauliflower mixture into the hot oil; flatten with the back of a spoon into a 3 1/2-inch disk. Repeat with 3 more 2-tablespoon portions of the batter. Fry the latkes until crisp and golden, about 3 minutes per side. Transfer to a wire rack to cool for 3 minutes before serving. Repeat with the remaining oil and cauliflower mixture. Top each with a dollop of sour cream and sprinkle with chives, if desired.