Indian Spiced Cauliflower Pancakes_latkes

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I am excited to say that I have officially commenced my year-end vacation! This year it is a well-earned one. These Indian Spiced Cauliflower latkes, make their way into our lives at least once a year. For Hannukah! But even more frequently, as the occasion permits.  The beauty of a latke potato or otherwise is its simplicity. In addition to the flavor boost from spices, this version is vegan and gluten free.

Of course, if there are cookbooks still on your gift giving list, please consider a copy of my cookbook! Now, that gets the sales plug out of the way. I can now move on to the fun task of telling you what I have been cooking the past week. Well latkes, naturally! Because we all love them. I did make a traditional potato variation, a sweet potato variation and now these fusion cauliflower variety. I will share the recipes with you maybe not quite before Hanukkah, but the magic of these crispy hot treats are that they are perfect all year round. We are also a little crazy in that we love these with my pomegranate raita. 

Spice used in my Cauliflower Latkes

For this I use whole cumin seeds, Kashmiri chili powder and garam masala and dried mint. Essentially tandoori spices. I sometimes call them tandoori cauliflower latkes.  Tandoori though is as much a technique or style as it is a spice blend, so I think Indian spices is a little more appropriate.

One of my many bad weaknesses is fried food, I love my fritters, pakoras and of course, latkes. There is something magical about crisp fried bits of potato goodness, but then again why stop at potatoes? A couple of years ago, I made these harvest latkes. 

And of course, with this post I offer your cauliflower latkes.

Cauliflower Latkes

I had been looking for some contextual guidance on Indian Hanukah recipes and was not able to really dig up too much and I guess this article sheds some light into the historical reasons for that. The spicing for these are simple and effective. If you wish, you can add in broccoli and Romanesco while chopping the cauliflower. Interestingly, in this recipe, I use the food processor, not something that I do when I make latkes with potatoes.

Cauliflower Latkes

These pancakes may not have too much history behind them, other than the fact that we loved making and eating them, I can promise you that they will be quite a hit for your next party and if you are looking for some variety on your weekend table while you enjoy the brightness of the lights by all means give this recipe a try. Now, the added bonus is that these latkes can be air-fried.

This does not make them very light but they certainly are a lot easier. As for the dipping sauce, I had pomegranate raita, a recipe for a different day!

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Tandoori Cauliflower Pancakes – Latkes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4

Tandoori Cauliflower Pancakes – Latkes

A classic tandoori seasoned oven fried latke that will add some spark and variation to your latke collection.

Ingredients

  • 2 cups of shredded cauliflower (1 small head grated or processed in a food processor)
  • 4 tablespoons of oil
  • 1 teaspoon salt
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 small onion, finely chopped
  • 1 serrano chili, minced
  • 1 teaspoon dried fenugreek leaves (can be mint)
  • 1/2 cup rice flower
  • 1/4 cup water

Instructions

  1. Steam the cauliflower until tender crisp, place in a cheese cloth and drain thoroughly, there is not much water but still the drier the mixture the crisper the result.
  2. Heat the oven to 375 degrees and grease a large baking sheet. All the oil should be used for this process.
  3. Mix the cauliflower with the salt, Kashmiri chili powder, garam masala, garlic, ginger, onion, chili and dried fenugreek leaves and toss with the rice flour. Add in just enough water to allow the mixture to bind and adhere together.
  4. Shape into small pancakes and place on the baking sheet. Bake for about 10 minutes and carefully turn, if the bottom has not completely turned golden brown, let it cook for a couple of minutes before turning.
  5. Cook the second side until crisp and serve hot with your favorite dipping sauce.
  6. Alternately, you can pan fry them in a skillet, about 4 minutes on each side.

Notes

Frying Instructions

If you want to fry them, heat some oil in a skillet. Drop into the oil and cook for 2 to 3 minutes on each side. Drain on paper towels.

Air Fryer Instructions

Cook at 375 degrees for about 6 minutes on each side.

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