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Appetizers, Gluten Free, Nut free, Snacks, Under 400 calories, Vegan Recipes

Potato Cauliflower Latkes w/ Horseradish Sauce

Potato Cauliflower Latkes with Horseradish Sauce- egg-free, crispy and filled with flavor. These are the ultimate appetizer, side dish, or snack.

Potato Cauliflower Latkes with Horseradish Sauce | via veggiechick.com #vegan

It’s not everyday that I make a crunchy, fried…well anything. I usually shy away from fried food of any kind. But for some reason, I’ve been craving potatoes lately and this seemed like the next logical step. I thought I must be the only person that has ever thought of this combo right!? Potatoes and cauliflower? But sadly, after doing a Google search I found I was not the first to come up with potato-cauliflower latkes and probably not the last person to think it was their brilliant idea.

But either way, my own version of this recipe was born. I felt a little guilty after eating a few of these so I tried to bake the leftover batch, but baking is not the same as fried- it’s just not. Still good, but not the same. So there you have it. Fry these babies up with some oil and forgive yourself because sometimes it’s ok to be a little indulgent. And they are dairy-free and egg-free after all.

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.

Potato Cauliflower Latkes with Horseradish Sauce | via veggiechick.com #vegan

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.

Potato Cauliflower Latkes with Horseradish Sauce | via veggiechick.com #vegan

Serve with my homemade recipe for horseradish sauce 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 degrees for 30-40 minutes, turning once. They are not as tasty as they are fried, but still good. =) 

Potato Cauliflower Latkes with Horseradish Sauce | via veggiechick.com #vegan

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Potato-Cauliflower Latkes with Horseradish Sauce (Vegan)

Potato Cauliflower Latkes with Horseradish Sauce- egg-free, crispy and filled with flavor. These are the ultimate appetizer, side dish, or snack.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 20-24
  • Category: Vegan

Ingredients

  • 2 cups cauliflower florets (about 1/2 medium 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

  1. Add the cauliflower to a food processor and process until broken into small pieces. Transfer to a large bowl.
  2. 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.
  3. Add potatoes to a large bowl. Then add the onion, parsley, flour, breadcrumbs, salt and pepper. Stir to combine all ingredients.
  4. 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.
  5. Serve with horseradish sauce. Makes 20-24 latkes.
  6. If you want to omit the oil, you can also bake these at 450 degrees for 30-40 minutes, turning once. They are not as tasty as fried, but still good. =)

The nutrition info below is for 1 potato latke.
Potato_Cauliflower_Latkes_nutrition

 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Look naughty but nice. mmmm, will try those, Thanks for recipe.

    Reply
    • Thanks Carole, I hope you enjoy it! =)

      Reply
  • 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?

    Reply
    • 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!

      Reply

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