We all know it’s not nice to lie to your children. But withholding information is a different thing entirely. So if your kids are picky eaters, wait until they wolf down these latkes before you tell them they were made with, wait for it…cauliflower. Yep, cauliflower! I swear they’ll enjoy them so much they won’t mind having their vegetables served incognito.
Makes about 14 latkes
1 head cauliflower, cut into 1-inch florets
1 small onion, roughly chopped
1 tablespoon minced parsley
2 tablespoons plus 1 teaspoon matzah meal (you may also thicken the latke mixture with potato starch to make them gluten-free)
Canola or vegetable oil
1. Bring 1 inch water to boil in large pot. Place steamer in pot. Place cauliflower in steamer basket, cover and steam until tender but not mushy, about 8 minutes. Uncover, remove from heat and let cool 10 minutes.
2. Transfer steamed cauliflower to food processor. Add onion and pulse for five 1-second pulses. Transfer to bowl and mix in parsley and matzah meal. Season generously with salt.
3. Line dinner plate with paper towel. Heat 2 tablespoons canola oil in nonstick or cast-iron skillet until shimmering. Add ¼ cup portions of batter to pan and, using spatula, flatten into approximate 3½-inch-wide-patties. Cook until bottom is golden brown, about 4 minutes, then flip and continue to cook until second side is brown, another 3 to 5 minutes. Transfer to paper towel-lined plate to drain. Repeat with remaining batter, adding oil as needed. Serve with sour cream, applesauce and green onions.
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