Inspired by the bold flavors of aloo gobi, these Indian spiced cauliflower latkes are seasoned with a flavorful spice blend and served with a bright cilantro chutney on the side.
Jump to:
About This Recipe
These aren't your mama's latkes, that's for sure. Or my mom's, as she was known for making the BEST potato latkes on our block in Brooklyn growing up.
For a fun flavor exploration, these Indian spiced cauliflower latkes are a play off of one of my favorite Indian dishes, called Aloo Gobi.
The cauliflower latkes also have russet potatoes in them to hold their structure, and flavored with a bold spice mixture that includes turmeric, cumin and coriander. Serve the cauliflower latkes with a bright cilantro chutney on the side for a pop of freshness.
📋 Ingredients
- Russet Potatoes: Russets are my usual go to potato when making potato latkes, as they hold up well to frying and create a deliciously crisp potato pancake.
- Onion: Use either a yellow onion or white onion. If fresh onion isn't available, I've used ½ teaspoon of onion powder in a pinch.
- Cauliflower: You can either prep and "rice" the cauliflower yourself or purchase it prepped already at many grocery stores.
- Spices: Turmeric, coriander and curry powder is the spice mixture that gives the cauliflower latkes both a bold spiced flavor and deep golden color.
- Matzo Meal: Matzo meal is made by finely grounding matzo and is often used when making matzo ball soup. If matzo meal isn't available, use all purpose flour.
- Fresh Herbs: Cilantro and mint is the base for the cilantro chutney Use a combination of the two herbs or all cilantro or mint, if preferred.
- Yogurt: Just a small amount of tangy yogurt creates a delicious creamy chutney. If you would like to make this dairy free, substitute with coconut cream or non-dairy yogurt.
- Aromatics: Garlic, ginger and jalapeño give the chutney fantastic flavor with a bit of heat from the ginger and chile.
See recipe card for full information on ingredients and quantities.
⏲️ Instructions
- For the latkes, shred the potatoes and onion and squeeze out any excess moisture and add the shredded vegetables to a bowl, along with the riced cauliflower, spices, egg, matzo meal and green onion. Give the mixture a good mix until well incorporated.
2. Heat a large skillet with about ½ inch oil to about 350 degrees Fahrenheit and fry latkes in batches for about 3-4 minutes on the first side, then flip over and fry for another 2-3 minutes until golden brown.
3. Transfer the latkes to a wire rack lined baking sheet and season with a sprinkle of salt, while still hot.
4. For the chutney, add the fresh herbs, yogurt and aromatics to a food processor and pulse until incorporated. Scraping down the sides of the food processor bowl, as needed.
5. Serve the cauliflower latkes with a dollop of chutney and garnish with fresh cilantro leaves.
📍 Recipe Tips
- Take the time to squeeze out the moisture from the potatoes and onion. This will ensure less moisture and in turn, a crispier latke.
- Test the oil by dropping a small piece of batter into the oil and if it sizzles right away, it's ready.
More Latke Recipes to Try
Indian Spiced Cauliflower Latkes
LittleFerraroKitchen.com
Equipment
Ingredients
Cauliflower Latkes
- 2 russet potatoes peeled and cut into quarters (if using a food processor)
- ¼ of a large white onion
- 2 cups of cauliflower florets hard stems removed
- 1 teaspoon turmeric powder
- ¼ teaspoon coriander
- ½ teaspoon curry powder
- 2 eggs
- 3 tablespoons matzo meal
- 2 green onions chopped
- Salt and pepper to taste
- Canola or vegetable oil for frying
Cilantro and Mint Chutney
- ½-2 cups fresh cilantro loosely packed
- 1 cup fresh mint leaves loosely packed
- 2 tablespoons yogurt
- ½ of a lemon zested and juiced
- 1 teaspoon honey
- ½ jalapeño roughly chopped
- ½ inch ginger root peeled and grated
- 1 garlic clove
- Salt and pepper to taste
Instructions
- For the latkes, add the cauliflower florets to a food processor and pulse until the cauliflower is a fine, riced texture, with no large pieces, then transfer to a large bowl.
- Add the shred blade attachment to your food processor and shred the potatoes and onion, but do NOT add to the bowl yet.
- Place the onions and potatoes in a clean dish towel and squeeze out as much moisture as you can and add that to the cauliflower bowl, along with the spices, eggs, matzo meal, and green onion. Mix everything together until well incorporated.
- Heat a large skillet with about ½ inch oil to about 350 degrees Fahrenheit.
- Use 2 tablespoons to form the latke and place in hot oil. Use the back of the spoon to gently flatten the latke out and fry the latkes for about 3-4 minutes on the first side, then flip over and fry for another 2-3 minutes, until golden brown.
- Transfer the latkes to a wire rack lined baking sheet and season with a sprinkle of salt, while still hot.
- For the chutney, add all the chutney ingredients to a food processor and pulse until incorporated. Scraping down the sides of the food processor bowl after every few pulses.
- Continue to blend until the chutney is smooth, yet still has some texture but there are no large herb leaves left.
- Serve the cauliflower latkes with a dollop of chutney andgarnish with fresh cilantro leaves.
Notes
-
- Take the time to squeeze out the moisture from the potatoes and onion. This will ensure less moisture and in turn, a crispier latke.
-
- Test the oil by dropping a small piece of batter into the oil and if it sizzles right away, it's ready.
Jessica Cogan says
I am trying to see the actual recipe for your Indian spiced cauliflower latkes, but it is not showing up - only your description of them
Samantha Ferraro says
Hello Jessica, here is the link to the recipe on my site. Thank you for the heads up. Samantha https://www.myjewishlearning.com/the-nosher/indian-spiced-cauliflower-latkes-with-cilantro-chutney-recipe/