For this variation on our famous traditional latkes we cut the carbs and added some extra nutrients by using half potato and half cauliflower. We boosted the fiber by keeping the skin on the potatoes. We kept it whole grain with corn meal instead of matzo meal. You can go all cauliflower to cut even more calories but we like the mix.
Most of the calories come from the oil, but that’s what the holiday is all about, so eat them in moderation or save more by baking them on the bottom rack in a 400℉ for about 15 minutes per side.
- Cook Time
- Prep Time
6 tablespoons extra virgin olive oil
- 2 medium Idaho potatoes, unpeeled, scrubbed well (1 pound, about 2 cups shredded)
- 1 head cauliflower, about 2 cups shredded
- 3 eggs, beaten
- 2 tablespoon corn meal
- 2 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- Garnish: applesauce, Greek yogurt with zaatar
- Heat oil in a large skillet over medium heat.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
- Add shredded cauliflower, eggs, cornmeal, salt and pepper and mix well
- Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Remove latkes to a paper towel lined baking sheet.
Serve with homemade no sugar applesauce.
- Serving Size: 1 latke
- Calories: 111
- Carbohydrate Content: 8 g
- Cholesterol Content: 41 mg
- Fat Content: 8.2 g
- Fiber Content: 1.5 g
- Protein Content: 2.6 g
- Sodium Content: 412 mg
- Sugar Content: 1 g