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My Carb-Free Latkes

Light & Easy

Passover always brings me back to making latkes with my family, but I wanted a version that’s easier, lighter, and something I can make year-round. These cauliflower latkes come together in minutes, are completely carb-free, and honestly, you won’t miss the potatoes. They’re simple, nostalgic, and one of those recipes I go back to all the time.


COOK TIME

Prep: 10 minutes
Cook: 10–12 minutes


INGREDIENTS

  • 1 (12 oz) bag frozen riced cauliflower, defrosted

  • 2 eggs

  • 2 tablespoons almond flour (up to 1/4 cup if needed)

  • Salt

  • Optional: chopped or grated onion

For serving:

  • Applesauce

  • Sour cream or coconut yogurt

  • Caviar (optional)

  • Chives

INSTRUCTIONS

  1. Defrost + drain
    Let your cauliflower rice defrost (I do this overnight in the fridge). Transfer it to a cheesecloth and squeeze out as much liquid as possible. This is the most important step.

  2. Mix ingredients
    In a bowl, combine the drained cauliflower, eggs, almond flour, and a pinch of salt. Add a little chopped onion if you want extra flavor. Mix until fully combined.

  3. Heat the pan
    Add about 1 tablespoon olive oil to a pan over medium heat until hot and slightly bubbly.

  4. Form and fry
    Scoop the mixture into small rounds and place into the pan. Flatten slightly. Fry until golden brown, about 3–4 minutes per side.

  5. Flip and finish
    Flip carefully and cook until both sides are crispy and golden. Remove and place on paper towels or a rack.

  6. Serve
    Top with applesauce, sour cream or coconut yogurt, or go a little extra with caviar and chives. Serve warm or room temp.

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