RCI-BR.008.0044.001
Cauliflower Pancakes
Broccoli may be substituted for cauliflower or a mix may be used. We have been making these since 1955 and love them. I hope you will too. Enjoy!
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- 1 head
- egg or egg substitute1 unit
- 3 tbsp
- salt & pepper1 unitto taste
- 1/3 cup
Method
1
Chop the cauliflower head into small florets, then pulse in a food processor until the texture resembles coarse breadcrumbs; set aside.
2
Beat the egg in a large bowl, then add the cauliflower crumbs and mix until combined.
3
Stir in the matzo meal, salt, and pepper, mixing until the batter is thick and holds together when formed.
4
Heat the oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2 minutes
5
Using your hands or a spoon, form the cauliflower mixture into 8 patties, each about 3 inches wide and ½ inch thick.
6
Carefully place the patties into the hot oil, working in batches to avoid overcrowding the skillet.
7
Fry for 4–5 minutes on the first side until golden brown and crispy.
5 minutes
8
Flip each pancake and fry the other side for 3–4 minutes until golden brown.
4 minutes
9
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
10
Serve warm as a side dish or light main course, plain or with yogurt, chutney, or other condiments if desired.