These are crunchy baked latkes that are full of the usual potato goodness but also have some nice healthy cauliflower in the mix. Yum!
I grew up eating my Baba’s and my Mom’s amazing Ukrainian-style potato pancakes. I loved them. But they’re fried in quite a bit of oil and don’t really fit into the way I eat these days. I just spurge and have them very rarely, but I wish I could have the flavor more often.
I remember years ago trying to make my mom’s basic potato pancake recipe and then bake it instead of pan-frying it. It never worked very well. What I did was to oil a pan and then put the batter in piles on the pan and then oil the tops and bake them. They never really browned or tasted right. I was never happy with them.
When Produce For Kids asked me to do a baked cauliflower latkes recipe I thought back to those past experiences. What was I going to do?
I thought back to other baked recipes that I’ve done that have turned out nice and crunchy and wondered what was different about them. One of my most successful hacks is to make a breading that has oil mixed right into it. Then when it bakes, the oil is on all sides of all the bread crumbs and so everything browns up and crisps up really nice. Here’s a boneless chicken wing recipe that uses this oil-in-breading technique. I decided to try something similar for the cauliflower pancakes. Instead of putting oil on the pan and outside of the pancakes, I mixed it right into the batter.
These baked latkes are so crunchy and delicious. I know you’re gonna love them. So much.Print
- 3 medium baking potatoes
- 2 cups cauliflower rice
- 1½ cup shredded lowfat cheddar cheese
- 2 large eggs, lightly beaten
- ½ cup all-purpose flour
- ½ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 3 Tbsp. olive oil
- ¾ cup plain Greek yogurt
- 2 green onions, chopped
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
- Grate potatoes and place on clean kitchen towel. Wrap towel around potatoes, hold over sink and squeeze to remove as much liquid as possible.
- Transfer potatoes to large bowl. Stir in cauliflower rice, cheese and eggs. Stir in flour, salt and pepper. Add oil and stir.
- Scoop ¼ cup batter onto prepared baking sheet. Shape into a 3-inch flat circle. Repeat with remaining batter on both baking sheets, forming 16-18 latkes.
- Bake 30 minutes, or until set and browned underneath. Flip and bake 10 minutes, or until lightly brown on the bottom. Serve topped with Greek yogurt and green onions.