I think that every single culture may have a version of a potato pancake. You know why? Probably because they’re easy and delicious. And surprisingly contain a lot of vitamins and minerals. I have some very fond memories of potato pancakes: my friend in middle school sharing latkes with us at lunch during Hanukkah, grating potatoes on the porch in silence with my roommate’s grandma who spoke no English when on a homestay in Korea, to this Oktoberfest, mooching off of someone’s German version. My grandma (Oklahoman) told me that they used to make them from leftover mashed potatoes.
After experimenting with cauliflower this summer, I was surprised at how familiar of a taste they were. Comparable to potatoes when in mashed form, I thought they’d be a great addition to my pancakes, as it’s an easy way to hide some cauliflower in your diet. Plus…It’s embarrassing how long I’ve had this cauliflower in the fridge. And it miraculously didn’t go bad. Is that a thing? Is it immortal?
ALSO, I figured out that my handy food processor has a GRATER. I’m not sure why I didn’t know this before. But it’s magical. And someday I will get a sieve or a more practical way to strain things. This time I used a coffee filter-lined colander over a bowl. It did the job. This whole recipe was oddly reminiscent of the steps to make Cauliflower Crust Pizza!
Hot, cold, these potato pancakes are delicious no matter what. Served with sour cream or applesauce, or just by themselves. Justin chose hot sauce. FYI: These are REALLY onion-y. But also REALLY yummy. Feel free to adjust/omit. To each his own.
How many variations of potato pancakes have you eaten?
Potato Pancakes with Cauliflower
- 4 small-medium local yellow potatoes
- 2 cups chopped cauliflower florets
- ½ small onion
- 2 local eggs
- ½ t. salt
- 1-2 T. safflower oil for frying
- sour cream/Greek yogurt/applesauce for serving
- Grate potatoes, cauliflower and onion together in a food processor.
- Using the regular blade, you can also give it a few pulses to make it more of a “batter.”
- Drain off as much liquid as you can, by letting it set out for 5-10 minutes.
- Stir in 2 eggs and salt.
- Heat just enough oil to coat the pan over medium heat.
- Press out pancakes into the pan, to desired thickness/size.
- Fry 1-2 minutes each side, until brown.
- Serve hot (or cold) with sour cream, Greek yogurt or applesauce.