These simple, gluten-free latkes are baked, not fried, and are made starch-free with broccoli or cauliflower in place of the traditional potatoes.

Baked Cauliflower or Broccoli Latkes (Gluten Free)
- Cooking and Prep: 50 m
- Serves: 6
-
Contains:
Ingredients (5)
Main ingredients
Start Cooking
Prepare the Latkes
Yields 24 latkes.
-
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
-
Mince onion with a kugel blade (the grater piece with rounder holes) and add eggs, salt, and pepper. Change to an S blade and finely chop the cauliflower or broccoli. Mix well.
-
Spray muffin top tins with cooking spray. If you don’t have muffin top pans, you can use regular muffin pans filled with a heaping tablespoon of mixture. Fill cavities till the top (latkes will shrink). Spray once more with cooking spray.
-
Bake for 15 minutes. Lower to 425 degrees Fahrenheit (220 degrees Celsius) and bake for about half an hour or until golden brown and crispy.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
Please
Log in to ask a question Write your question here