CAULIFLOWER FRITTERS
I had my first latke a few years ago at a friend’s Hanukkah celebration, and I was completely blown away by how delicious they were. If you haven’t had them before, they are savory little potato cakes usually served with sour cream and sliced scallions. This recipe is similar, but we skip the dairy and use cauliflower instead of potatoes. They make a nice side dish for steaks and chicken, but they’d also be a great appetizer the next time you’re entertaining. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 large head cauliflower, chopped into florets
1 or 2 garlic cloves, chopped
¼ cup almond flour
2 eggs
2 tablespoons grass-fed butter
2 tablespoons sliced scallions, for garnish
- In a large pot of boiling water, quickly cook the cauliflower for 5 to 6 minutes, until barely fork-tender. Drain and allow to cool slightly. In a food processor or blender, chop the florets until they reach an almost mashed potato–like consistency.
- Transfer to a bowl, and add the garlic, almond flour, and eggs. Stir until well incorporated.
- In a large sauté pan over medium-high heat, melt the butter. Begin to cook the fritters: Spoon some of the cauliflower into your hand, create a patty about half the size of your palm, and carefully lower it into the butter. You should be able to cook 3 or 4 at a time without crowding the pan. Cook until browned on one side, about 3 minutes. Flip and cook the other side, about 3 minutes more.
- Serve garnished with the scallions.
VARIATION 1 SWEET POTATO FRITTERS: Make this recipe with sweet potatoes. Dice 2 large sweet potatoes, and boil them for 10 to 15 minutes. Continue with the recipe as written. The frying time may be a few minutes longer, since sweet potatoes are more solid than cauliflower.
VARIATION 2 ORANGE-GINGER CARROT FRITTERS: Swap in carrots for the cauliflower (about 2 cups). The cook time should be about the same. Add ¼ teaspoon grated ginger and the zest of half an orange, and you’ll have a sweet and spicy dish.
PREP TIP: Make the “batter” ahead of time, and then shape and fry them right before serving.
