Gluten-Free Cauliflower Latkes
A healthy spin on the Jewish classic that is extremely easy to make!! You can also make these ahead of time and freeze, or make them fresh. No matter what, you'll love them!
Course Appetizer, Side Dish
Cuisine Gluten-Free, Healthy
- 1 head of cauliflower grated and dried off with a paper towel or cheese cloth
- 1 medium white onion finely chopped
- 1 cup mozzarella
- 2/3 cup all purpose gluten-free flour See notes for Passover adaptations! I used Bob's Red Mill 1 to 1 gluten-free flour
- 1 tsp smoked paprika
- 1/2 tsp kosher salt plus more to taste if needed
- 2 large eggs
- Olive oil for pan
In a large mixing bowl, combine the cauliflower, white onion, mozzarella cheese, salt, and paprika. Mix together and taste to make sure the salt levels are good for you! If not, add a little more salt to your liking.
Add the egg and mix together until combined. The texture should be sticky and malleable.
With an ice cream scooper (or a large spoon, or your hands) scoop the dough and form equal sized balls. Flatten each one with the palm of your hand or a spatula until about 1/3-1/2inch thick.
Heat a skillet with olive oil on high heat. Once the oil is shimmering, place the latkes into the skillet, around the edges of the pan. Fry on each side for 5 minutes, until golden brown and crispy to your liking. Repeat with all of the latkes. Serve immediately or freeze. See instructions for reheating frozen latkes in the notes below!
Passover flour substitutes:
The best substitute would be 1/2 cup matzo meal and 1-2 tbsp of potato starch. Start with 1/2 cup matzo meal and 1 tbsp of potato starch and if the latkes are not holding their shape, add a second tablespoon and mix until combined. The texture should be sticky and malleable at this point. If it's not (since every cauliflower head is a different size) then add a little more matzo meal until the consistency is like a sticky dough.
Instructions for reheating: If you want to reheat the latkes, remove them from the fridge and line them on a sheet pan. Preheat the oven to 450 degrees and bake for 10-15 minutes until sizzling, hot and fully cooked throughout. Keyword cauliflower, eggs, gluten free flour, olive oil, paprika, white onion