Indian Spiced Cauliflower Latkes with Cilantro Chutney Recipe


For the latkes:

2 russet potatoes, peeled and cut into quarters (if using a food processor)

¼ large white onion

2 cups cauliflower florets, hard stems removed

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1 teaspoon turmeric powder

¼ teaspoon coriander

½ teaspoon curry powder

2 eggs

3 tablespoons matzah meal

2 green onions, chopped

Salt and pepper to taste


For the cilantro and mint chutney:

1 bunch cilantro, large stems removed (about 1½-2 cups, loosely packed)

1 small bunch fresh mint, stems removed (about 1 cup, loosely packed)

2 tablespoons yogurt (for non-dairy, you can use full fat coconut milk)

½ lemon, zested and juiced

1 teaspoon honey

½ jalapeno, roughly chopped (seeds removed if you prefer less heat)

½ inch ginger root, peeled and grated

1 garlic clove

Salt and pepper, to taste

canola or vegetable oil for frying


To make the latkes, first add the cauliflower florets in a food processor and pulse until they are fine and even pieces, then transfer to a large bowl. Add the small shred blade attachment to your food processor and shred the potatoes and onion, but do NOT add to the bowl yet.

Place the onions and potatoes in a clean dish towel and wrap around potatoes, only a handful at a time. Then use your mighty strength and squeeze out as much moisture as you can. Then squeeze a little more. Once they are dry, add them to the cauliflower bowl. Repeat until all potatoes and onions are dry.

Then add the rest of the spices, eggs, matzah meal and green onion. Mix everything together until well incorporated.

Heat a large skillet with about ½ inch oil to about 350 degrees F. I like to test the oil with a small piece of potato. If it sizzles, it’s ready.

Use 2 tablespoons to form latke and place in hot oil. Then use the back of the spoon to gently flatten it out.

Fry latkes for about 3-4 minutes until golden brown; turn over and finish frying for another 3 minutes.

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

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

Serve latkes with chutney and garnish with fresh cilantro leaves.