caulilatkes!

Deb Weiss from the innovative organization DOROT cleverly renamed these fritters “Caulilatkes!” We made them for the residents of their Homelessness Prevention Program and everyone cleaned their plate. I serve them with grated daikon to my family for breakfast at this time of the year — it is a rooting, strengthening way to start an early winter’s day.

IMG_1006

 makes about 15 2 ½-inch latkes

IMG_0933

INgredients

1 medium head of cauliflower

1 teaspoon coarse sea salt, plus extra to taste

4 scallions, chopped

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour (or corn – masa harina shown here)

1/2 teaspoon baking powder

High heat grape seed or safflower oil, for frying

Serve with:

1 daikon radish or kohlrabi, grated

Lemon wedges

Or … the classic sour cream

Process                                                                               
Wash the cauliflower well by immersing it in warm water and letting it sit for about 5 minutes.

IMG_0939

Trim and grate the cauliflower on the medium holes of a box grater or using the shredding blade of a food processor.

IMG_0942

The goal is to create coarse, uneven pieces of cauliflower that will produce irregularly shaped latkes that are rough around the edges.  In a large bowl, toss the grated cauliflower with 1 teaspoon coarse sea salt and set aside for 10 minutes. Gently press the cauliflower against a wire mesh strainer with a wooden spoon to extract the water that has been released.

IMG_0956

 

Return the shredded cauliflower to the bowl. Add the chopped scallions, egg and freshly ground black pepper.

IMG_0968

In a small bowl, whisk the flour and baking powder together;

IMG_0964

then fold the dry mixture into the cauliflower batter.

IMG_0977

In a large heavy cast-iron or stainless steel skillet heat 2 tablespoons of grape seed or safflower oil over medium-high heat. Use a wooden or soup spoon to scoop the cauliflower mixture onto the skillet, frying a few at a time (so they don’t overcrowd the pan). Use a metal spatula to help them keep their shape. Cook the latkes over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If the edges begin to burn, reduce the flame. Flip the latkes and fry them on the other side until browned underneath again, about 2 to 3 minutes more.

IMG_0987

Dredge briefly on brown paper bags and then transfer to a baking sheet. Place the baking sheet in the warm oven until ready to serve. Repeat process, keeping the pan well-oiled, with remaining batter.

Serve with grated daikon or kohlrabi (shown here)

IMG_0982

or with lemon wedges. You could also serve them with the classic applesauce or sour cream.

IMG_0999

These fritters keep well, either in the fridge for up to three days or frozen in a well-sealed package for up to three months. When you’re ready to use them, place them on a cookie sheet and bake in a 325°F oven for about 15 minutes, until they’re hot and crisp.

©Nancy Wolfson-Moche 2015