Serve these crispy cauliflower latkes for Hanukkah or anytime you want a low-carb alternative to classic potato latkes. We call for prepared cauliflower rice to make this recipe simple. Be sure to squeeze out the excess liquid so your latkes will be crisp, not soggy. Source:, December 2019

Ivy Odom


Ingredient Checklist


Instructions Checklist
  • Spread hot cooked cauliflower on a baking sheet lined with paper towels. Let stand until cool enough to handle, about 10 minutes. Once cool, gather the cauliflower into the paper towels and squeeze out excess liquid. Transfer the cauliflower to a medium bowl. Add egg, cornstarch, salt and pepper; stir to combine.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Scoop about 2 tablespoons of the cauliflower mixture into the hot oil; flatten with the back of a spoon into a 3 1/2-inch disk. Repeat with 3 more 2-tablespoon portions of the batter. Fry the latkes until crisp and golden, about 3 minutes per side. Transfer to a wire rack to cool for 3 minutes before serving. Repeat with the remaining oil and cauliflower mixture. Top each with a dollop of sour cream and sprinkle with chives, if desired.

Nutrition Facts

209 calories; 15.2 g total fat; 1.4 g saturated fat; 47 mg cholesterol; 331 mg sodium. 21 mg potassium; 13.4 g carbohydrates; 1.9 g fiber; 2 g sugar; 3.4 g protein; 69 IU vitamin a iu; 37 mg vitamin c; 6 mcg folate; 26 mg calcium; 1 mg iron; 2 mg magnesium;

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Rating: 5 stars
I love latkes and these are a great spin. Read More