For those of you who know me, I am a keto junkie. For those who don't, welcome to my world. With Hanukkah starting this evening, the thought of producing some kind of edible latke at our dinner table became daunting. For days I have been preparing myself for the the impending doom and disappointment. All that changed, when I decided to develop a cauliflower version. I know, cauliflower has taken over the world. But I promise, this time it was different. I even had that fried potato smell in my home that I know will linger for days on end.
Thanks to the invention of frozen riced cauliflower, this recipe is a breeze. I suggest frying in a cast iron skillet. It makes a world of difference. Make sure that the fat you use has a high smoking point. I opted for coconut oil, but avocado oil is a great alternative.
Binding the latke is imperative. Many latke afficianados swear that they only use potatoes, onion, salt and pepper. Good for you! However in this case binding is a must. I find that a mixture of egg, coconut flour and xanthan gum works wonders. It produces a thin and crisp product. This recipe can also be doubled. Enjoy!
1-12 ounce package riced cauliflower
1 small onion
2 Tablespoons coconut flour
1/4 tsp. xanthan gum
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
Coconut oil for frying
1. Place cauliflower in a microwave safe bowl. Cook on high heat for 8 minutes and then cool
2. Place onion in a food processor and pulse process until finely minced.
3. Combine cauliflower, onions, eggs, coconut flour, xanthan gum, salt and pepper. Mix well.
Divide into 8 portions.
4. Heat skillet to medium high heat with a generous amount of coconut oil. Once oil is hot, add
latkes, making sure not to crowd the pan. Cook for 4-6 minutes over medium high or until crisp
around the edges. Flip and continue cooking until golden brown.
Serve with sour cream or apple sauce.