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Potato Cauliflower Latkes with Horseradish Sauce- egg-free, crispy and filled with flavor. These are the ultimate appetizer, side dish, or snack.
How to amke these potato Cauliflower Latkes with horseradish sauce:
To begin, add the cauliflower florets to a food processor and process until broken into small pieces. Then transfer to a large bowl.
In a food processor or by hand, grate the potatoes. Drain the liquid from the potatoes using a cheese cloth or paper towels until as much moisture as possible is removed. *This is key to achieving crispy latkes.
Then add the potatoes to the large bowl with the cauliflower.
Then add the onion, parsley, flour, breadcrumbs, salt and pepper. Stir to combine all ingredients.
In a large skillet over medium-high heat, add 2 tablespoons oil and swirl to cover pan. Form 2-3 tablespoons of the potato mix into balls using your hands and drop into the skillet.
Cook about 7-8 latkes at a time. Flatten a little with the back of a large spoon and fry 4 minutes on each side until browned and crispy.
For each batch of 7-8 latkes, add 2 tablespoons of olive oil and swirl around pan. If you don’t use enough oil, the latkes will not brown as desired.
Serve with my homemade recipe for horseradish sauce (recommended!) or a prepared version from the store. Makes 20-24 latkes.
If you want to omit the oil, you can also bake these at 450 F for 30-40 minutes, turning once. They are not as tasty as they are fried, but still good. =)
If you make these Potato Cauliflower Latkes with Horseradish Sauce, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Potato-Cauliflower Latkes with Horseradish Sauce (Vegan)
Pin RateIngredients
- 2 cups cauliflower florets - about 1 small head
- 1 pound potatoes - peeled (about 3 medium potatoes)
- 1 white onion - chopped
- 1/4 cup parsley - chopped
- 1/4 cup all purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons sunflower or olive oil - roughly 2 tablespoons per batch- I usually fry 4 batches of 7-8 latkes.
- Homemade Horseradish Sauce - use favorite horseradish sauce
Instructions
- Add the cauliflower to a food processor and process until broken into small pieces. Transfer to a large bowl.
- In a food processor or by hand, grate the potatoes. Drain the liquid from the potatoes using a cheese cloth or paper towels until as much moisture as possible is removed. *This is an important step that will ensure the latkes are crispy, so make sure as much moisture as possible is removed.
- Add potatoes to a large bowl. Then add the onion, parsley, flour, breadcrumbs, salt and pepper. Stir to combine all ingredients.
- In a large skillet over medium-high heat, add 2 tablespoons oil and swirl to cover pan. Form 2-3 tablespoons of the potato mix into balls and drop into skillet. Cook about 7-8 latkes at a time. Flatten with the back of a large spoon and fry 4 minutes on each side until browned and crispy. For each batch, add 2 tablespoons of olive oil and swirl around pan. If you don’t use enough oil, the latkes will not brown as desired.
- Serve with horseradish sauce. Makes 20-24 latkes.
- If you want to omit the oil, you can also bake these at 450 F for 30-40 minutes, turning once. They are not as tasty as fried, but still good. =)
Notes
Nutrition
The nutrition info below is for 1 potato latke.
Peggy says
You don’t say anything in the recipe directions about what you do with the panko breadcrumbs. Is mixed in with the rest of the ingredients, or are the latke balls dredged in the breadcrumbs?
Christin McKamey says
Hi Peggy, thanks for bringing that to my attention. =) You add it in with the flour, etc. I just updated the recipe so it’s accurate. Thank you!
Carole says
Look naughty but nice. mmmm, will try those, Thanks for recipe.
Christin says
Thanks Carole, I hope you enjoy it! =)