I like the new trend to use a little bit of meat to flavor your food instead of making it the main course. I love to feature vegetables as the main course or to serve many little vegetable dishes to satisfy everyones tastes. With this new take on a Chanukah latke, I used cauliflower and mixed it with diced salami from Joburg. The salami is filled with pepper and other flavorings as well as fat that perks up the cauliflower beautifully.
- Cook Time
- Prep Time
- 12-15 latkes ServingsServings
- 1 medium head cauliflower, cut up
- 8 oz. Joburg Fresh Salami, cut into small dice
- 2 eggs
- 1/3 cup panko
- oil for frying
Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
Add cauliflower to processor; blend until smooth. Mix in salami, eggs and panko.
Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round. Cook until golden, about 2 minutes per side. Transfer to rimmed baking sheet. Can be eaten fresh out of the pan or made ahead and reheated it eh oven for about 10 minutes.
Serve with apple sauce or non dairy sour cream if desired.