We are a family that celebrates both Christmas and Chanukah, so since they overlapped this year we decided at the last minute to add potato latkes to our dinner on Christmas Day. As this was not planned we used what we had on hand, which was two potatoes and a head of cauliflower, but only a small amount of onion. Since the latkes surprisingly tasted really good I decided to jot down the recipe and post it. I didn’t carefully measure this, just worked ad hoc, so the measurements are approximate. Give it a try and post comments if you like on how it can improve. Definitely a work-in-progress.
Potato and Cauliflower Latkes
Slight twist on the traditional potato latke.
- 2 large baking potatoes, washed thoroughly and eyes removed. I leave the peel on.
- 1/4 head cauliflower, finely chopped
- 1/2 sweet onion, finely chopped
- 1/2 cup matzoh meal
- 2 eggs
- 1 teaspoon dried dill
- 1/2 teaspoon dried thyme
- salt and freshly ground pepper to taste
- mix of olive oil and canola oil
- Shred the potato, chop the vegetables.
- Mix the shredded potato, cauliflower, onion, and matzoh meal in a large bowl.
- Mix the eggs, dill, thyme, salt and pepper in a small bowl. Pour the egg mixture into the potato mixture and stir well.
- Heat a large skillet on medium-high heat and add a small amount of the oils to the pan. Heat the oil and form the pancakes with your hands into balls the size of your palm and gently flatten in the pan with a spatula.
- Cook several minutes in the pan until crispy and slightly browned on each side. Put cooked latkes on a plate lined with paper towels to absorb extra oil. You can also keep them warm in an oven turned very low if desired.
- Serve with applesauce or your favorite topping and enjoy!
December 31, 2016