Potato & Cauliflower Latkes

9 45 121
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 8
Potato & Cauliflower Latkes
Health Highlights


2 tbsp All-purpose white flour
1/2 tsp Black pepper (freshly ground)
454 gm Cauliflower (separated into florets)
2 tbsp Chives (plus extra for garnish)
2 large Egg (lightly beaten)
2 tbsp Extra virgin olive oil (for frying)
2 tsp Kosher salt
454 gm Russet potato
1 medium Yellow onion


  1. Preheat the oven to 250°F and line a baking sheet with paper towels.
  2. Place the cauliflower in a food processor and pulse. Transfer to a large bowl.
  3. Peel the potatoes and grate them. Place the potatoes in batches on a clean kitchen towel, roll it up and twist to squeeze out moisture.
  4. Add the potatoes to the bowl with the cauliflower. Peel and grate the onion. Using a towel, squeeze out the moisture and add the onion to the bowl. Add the eggs, flour, chives, salt and pepper and stir to mix.
  5. Warm olive oil in a large frying pan over medium heat. Form the mixture into 24 latkes, about 2 tbsp of the mixture per latke. 
  6. Working in batches, place the latkes in the oil and press down with the back of a spatula. Cook, turning once, until the latkes are golden brown and crispy, about 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the baking sheet with paper towels and keep warm in the oven while cooking the remaining latkes.
  7. Serve as soon as the last batch is cooked. Transfer the latkes to individual plates and garnish with chives. Makes 24 latkes.

Nutrition Facts

Per Portion

Calories 121
Calories from fat 45
Calories from saturated fat 8.9
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.0 g
Cholesterol 54 mg
Sodium 637 mg
Potassium 452 mg
Total Carbohydrate 15.9 g
Dietary Fiber 2.2 g
Sugars 2.1 g
Protein 4.3 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 1.5

Energy sources


Meal Type(s)