Cauliflower latkes
Crispy cauliflower latkes with golden edges and a light, delicate texture. Perfect for serving hot with soured cream, lemon, or spicy sauce.
Updated : 30 September, 2025
Easy
About 20 min.
Ingredients
as needed
Vegetable oil
1
Onion
2
Garlic
300 grams
Cauliflower
2
Eggs
3 tablespoon
Flour
0.5 teaspoon
Baking powder
2 teaspoon
Dill
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat a generous splash of oil in a medium non-stick frying pan over medium heat. Add the chopped onion with a pinch of sea salt and cook for about 10 minutes, until golden-brown. Stir in the crushed garlic and cook for another minute until fragrant, then set aside.
Step 2
Blitz the cauliflower in a food processor or blender until it resembles rice, then set aside. In a mixing bowl, whisk together the eggs, flour, baking powder, dill, and a good pinch of salt and pepper. Fold in the cauliflower rice and the cooked onions.
Step 3
Wipe the frying pan clean, return it to the heat, and add just enough oil to coat the bottom with a thin layer. Drop spoonfuls of the cauliflower mixture into the pan and fry gently for a few minutes on each side until golden-brown. Handle carefully when turning, as the patties are very delicate.
Step 4
Cook in batches to avoid overcrowding the pan, and transfer finished latkes to a warm plate lined with kitchen paper.
Step 5
Serve straight away with your favorite condiments. Soured cream with a squeeze of lemon juice or a splash of hot sauce are excellent choices.