Enlitened Chanukah Latkes Recipe

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 1 (2 lb) package frozen cauliflower
• 2 eggs
• 2 egg whites
• 1 small onion
• 1 garlic cloves or 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons whole- wheat flour
• salt and pepper
• nonstick cooking spray
• 2 tablespoons canola oil, for fryin

Recipe

• 1 let frozen cauliflower thaw. put in colander and squeeze out all the liquid. process eggs, onion and garlic in food processor with the knife blade; add cauliflower, soy flour, and seasonings. process until just chopped; do not over-process. wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. allow to heat up and drop batter by tablespoonfuls (1 ½ tablespoon per latke- smaller latkes will hold together better) into hot pan. fry on medium flame for 2-3 minutes on each side. let them brown before flipping so that they don’t fall apart.
• 2 transfer to a plate lined with paper towel. can be kept in a warm oven at 100º f. if they will be kept warm for a long period of time it is best to cover with foil so that they do not dry out too much.
• 3 with each new batch, spray the pan with non-stick cooking spray and/or wipe the pan with oil occasionally as well. you need to be patient with these pancakes and fry them on a medium flame until they are done and holding together, or they will fall apart when you flip them over.
• 4 variation: substitute broccoli or spinach instead of cauliflower. (nutrition facts are almost identical).
• 5 cooking variation:.
• 6 cauliflower can be steamed till soft. drain very well and mash by hand with a fork. grate the onion and add together with the rest of the ingredients. mix well by hand and continue as above.
• 7 serving size 1 latke (2 oz., 60g).
• 8 calories 37.
• 9 protein (g) 2.8.
• 10 carbohydrates (g) 2.5.
• 11 fat (g) 1.8.
• 12 of which saturated (g) 0.3.
• 13 cholesterol (mg) 21.
• 14 sodium (mg) 72.
• 15 calcium (mg) 28.
• 16 fiber (g) 1.
• 17 exchanges free vegetable, ¼ fat.