Cauliflower Latkes
By: Yuna Wu
Published: Thursday, December 10, 2009 - 5:25pm

Ingredients




1 (about 2 pounds) large cauliflower, trimmed and chopped into 1-inch pieces
1 medium onion, finely chopped
2 tablespoons vegetable oil
1/2 cup seasoned bread crumbs
1/4 teaspoon dried thyme
2 tablespoons minced fresh parsley
2 large eggs, lightly beaten
Salt to taste

Freshly ground pepper to taste

4 tablespoons vegetable oil for frying
Sour cream for dipping, optional

Preparation

1 Steam cauliflower until very tender. Mash to the consistency of mashed potatoes with 1/4-inch lumps. Drain any excess moisture. 2 Meanwhile, gently saute onions in vegetable oil over medium-low heat until soft and lightly browned, about 10 minutes. 3 Remove from heat and let cool about 5 minutes. 4 Combine mashed cauliflower, sauteed onions, bread crumbs, thyme, parsley, eggs, salt, and pepper with a wooden spoon. 5 Heat about 4 tablespoons of oil in a deep skillet. 6 Scoop out a heaping tablespoon of the cauliflower mixture into your hands and compress into a patty about 1/2-inch thick. 7 Place patty in hot oil to fry. Repeat with remaining cauliflower, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. 8 Drain cauliflower latkes on paper towels and keep warm in the oven at 250 F. until all are completed. 9 May be served plain or with sour cream as an optional dipping sauce.