These cauliflower latkes are light, crispy and golden. Serve immediately with soured cream spiked with a little fresh lemon juice, or perhaps some hot sauce.
- neutral cooking oil (such as sunflower or rapeseed), for frying
- 1 large brown onion, finely chopped
- 2 large garlic cloves, crushed or grated
- 300g/10½oz cauliflower florets
- 2 large free-range eggs
- 3 tbsp plain flour
- ½ tsp baking powder
- 2 tsp chopped dill
- sea salt and freshly ground black pepper
Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside.
Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside.
Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions.
Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest.
Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here.