Spiced Cauliflower Latkes

the recipe for a perfect fritter...

Each year, I am asked for a ‘good’ latke recipe which I am always happy to divulge, however before I share with you my spiced cauliflower latke, here are a few tips to ensure each one is as fluffy, crispy and tasty as can be…

• the traditional latke is made using grated potato, a little onion and plenty of seasoning, mixed to bind with a beaten egg and some flour or matzo meal, try adding a grated sweet potato to the mix with a teaspoon of baharat, for a slightly sweeter and more fragrant flavour

• the success of making any latke is to drain as much moisture out of the vegetables as possible, before forming the pancake and then to refrigerate the mixture for a couple of hours before frying

• shallow fry latkes in a light vegetable oil and do not overcrowd the pan while cooking

• eat straight away…

This is my recipe for spiced cauliflower latkes using spelt flour. Spelt is a whole wheat ancient grain with a lower gluten structure and a nutty flavour. I serve it with a coriander and lime labane or yoghurt dressing…

serves 4

ingredients:

1 medium cauliflower, cut into florets

½ cup / 65g spelt flour

1 egg, beaten

1 tablespoon olive oil

1 banana shallot or small onion, roughly chopped

2 garlic cloves, crushed

a large handful of flat leaf parsley, finely chopped

a large handful of fresh coriander, finely chopped

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon salt

1 teaspoon black pepper

sunflower oil, for frying

method

place the cauliflower florets in a large saucepan of salted boiling water, cook on a low heat until soft, drain well

place the roughly chopped shallot or onion in a small frying pan with the olive oil & crushed garlic and fry gently for a few minutes until soft & translucent, remove from the heat & place in a bowl with the finely chopped parsley, coriander & spices, mix well to combine, add the beaten egg, spelt flour & season well with salt & pepper, mix again until you have a smooth batter

roughly mash the drained cauliflower with a fork & add into the batter until all is mixed well, refrigerate for 1-2 hours

pour the sunflower oil into a large pan & heat until hot, take some mixture and form a patty in your hand & add to the oil, press with the back of the spoon to form to flatten slightly, working in batches of 3 or 4 in the pan at any one time, cook the fritters for 2-3 minutes per side until golden brown, repeat until all the mixture has been used up

drain on kitchen towel & keep warm in a low temperature oven until ready to eat

serve with labane or a yoghurt dressing of Greek yoghurt and plenty of chopped fresh coriander & lime zest and juice… enjoy!

As we illuminate the 5th Chanukah candle on the menorah tonight, let the light shine brightly on all those who remain in darkness.