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Indian-spiced cauliflower latkes with cilantro chutney
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Indian-spiced cauliflower latkes with cilantro chutney

Indian-spiced cauliflower latkes
Indian-spiced cauliflower latkes

For a fun modern twist, these Indian-spiced cauliflower latkes are a spinoff of one of my favorite Indian dishes, Aloo Gobi. Potatoes and cauliflower are braised with spicy flavors of jalapeno, turmeric and curry. The sauce is a bright cilantro and mint chutney, also easily made in the food processor, and pairs perfectly with the crispy spiced latke.

INDIAN-SPICED CAULIFLOWER LATKES WITH CILANTRO CHUTNEY

For the latkes:

2 russet potatoes, peeled and cut into quarters (if using a food processor)
1/4 large white onion
2 cups cauliflower florets
1 tsp. turmeric powder
1/4 tsp. coriander
1/2 tsp. curry powder
2 eggs
3 Tbsp. matza meal
2 green onions, chopped
salt and pepper to taste

For the cilantro and mint chutney:

1 bunch cilantro, large stems removed (about 1-1/2 to 2 cups, loosely packed)
1 small bunch fresh mint, stems removed (about 1 cup, loosely packed)
2 Tbsp. yogurt (for non-dairy, you can use full-fat coconut milk)
1/2 lemon, zested and juiced
1 tsp. honey
1/2 jalapeno, roughly chopped (seeds removed if you prefer less heat)
1/2 inch ginger root, peeled and grated
1 garlic clove
salt and pepper, to taste
canola or vegetable oil for frying

Put florets in food processor; pulse until fine. Transfer to large bowl. With small shred blade attachment, process potatoes and onion. Wrap onions and potatoes in a clean dish a handful at a time. Squeeze out as much moisture as possible; dry and add to the cauliflower bowl. Repeat until all potatoes and onions are dry.

Add spices, eggs, matza meal, and green onion. Mix well.

Heat a large skillet with about one-half inch oil to about 350 degrees. Use two tablespoons to form latke and place in hot oil. Gently flatten with spoon.

Fry three to four minutes until golden brown; turn over and finish frying for another three minutes.

Remove latkes with a slotted spatula onto a paper towel-lined baking sheet and season with a sprinkle of salt if desired.

To make the chutney, add ingredients to food processor and pulse until incorporated. Scrape down after every few pulses. Pulse until desired consistency and until there are no large leaves left.

Serve and enjoy!

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