Cauliflower Latkes
Crispy, golden, and irresistibly flavorful, these Cauliflower Latkes are a delightful twist on the classic potato favorite. Blending tender cauliflower florets with Parmesan cheese, green onions, and a touch of garlic, this recipe offers a lighter, low-carb alternative without compromising on taste. Whether made with all-purpose flour or almond flour for a gluten-free option, these latkes are pan-fried to perfection, delivering a satisfyingly crunchy exterior and a soft, savory center. Perfect as an appetizer, side dish, or snack, they come together in just 35 minutes and pair beautifully with a dollop of sour cream or Greek yogurt. These versatile cauliflower fritters are a must-try for anyone seeking a creative, vegetable-forward dish that’s as nutritious as it is delicious!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 400 grams Cauliflower florets
- 2 large Eggs
- 3 tablespoons All-purpose flour (or almond flour for gluten-free)
- 3 tablespoons Grated Parmesan cheese
- 2 stalks Green onions, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Vegetable oil (for frying)
- Sour cream or Greek yogurt (for serving, optional)
Instructions
Bring a large pot of salted water to a boil.
Add the cauliflower florets to the boiling water and cook for 8-10 minutes, or until tender. Drain and allow the florets to cool slightly.
Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much water as possible, ensuring the cauliflower is dry.
Place the squeezed cauliflower in a large mixing bowl and mash with a fork or potato masher until broken into small pieces.
Add the eggs, all-purpose flour, Parmesan cheese, chopped green onions, minced garlic, salt, and black pepper to the bowl. Mix until all ingredients are well combined.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Scoop approximately 2 tablespoons of the mixture into your hands and form it into a small patty. Repeat until all the mixture is used.
Carefully place the patties in the hot oil, cooking them in batches to avoid overcrowding the pan. Fry each side for 3-4 minutes, or until golden brown and crispy.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
Serve the latkes warm with sour cream or Greek yogurt, if desired.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
