Oven-Baked Cauliflower and Sweet Potato Latkes
Hanukkah – it's complicated.
On the one hand, it's winter and chilly out (though we're getting off pretty easy this year, aren't we?), and all I want is latkes, sufganiyot (Israeli Hanukkah doughnuts), and anything else fried.
On the other hand, there's life after Hanukkah.
My solution? Cauliflower and sweet potato latkes made with whole spelt flour and baked in the oven. The kind you can dig into without a second thought.
They're delicious, festive, and just oily enough to give you that warm, holiday-latke feeling without the running commentary of "Oh wow, this is good, but think of the calories!" – which, honestly, is a thought we can all retire, no matter what we're eating.
If you didn't know, cauliflower is particularly low in calories: 100 g (3.5 oz) has just 25 calories and less than a quarter gram of fat.
I don't know about you, but I'm in love. Maybe it's those charming florets. Maybe it's the mild flavor. Whatever it is, cauliflower has a permanent place in my kitchen.
Read a little about cauliflower on Wikipedia if you don't believe me.
A Little About These Cauliflower and Sweet Potato Latkes
To give these latkes some low-calorie bulk, I used a big, beautiful head of cauliflower and a little sweet potato.
The cauliflower adds volume and fiber without a strong flavor. In fact, you can hardly taste it in the finished latkes.
The sweet potato brings gorgeous color, plenty of antioxidants, and dietary fiber.
To hold the cauliflower and sweet potato mixture together, I used tahini and whole spelt flour. You can swap in whatever flour you like, such as gluten-free flour, all-purpose flour, or chickpea flour. Go wild!
The seasoning is simple: garlic, lemon, salt, and pepper. Feel free to take it in your own direction with sugar, chile, herbs, or whatever sounds good.
Your latkes will thank you.
For nicely shaped latkes, I really recommend working with wet or lightly oiled hands. It keeps the mixture from sticking to your fingers and makes your life a whole lot easier.
In the mood for a sweet latke? Simply replace the garlic and lemon with a little cinnamon and brown sugar. Soft, sweet, extra-festive latkes? Maybe I'll give those a recipe of their own someday. You never know.
Cauliflower and Sweet Potato Latkes: Nutrition
One latke from a batch of 40, weighing 40 g (1.4 oz), contains:
- 40 calories
- 1 g protein
- 5 g carbohydrates
- 1 g fat
- 1 g dietary fiber
Have leftover cauliflower? How about some vegan cauliflower patties?
Cauliflower and Sweet Potato Latkes
Ingredients
- 1 head cauliflower medium
- 1 sweet potato medium
- 3 tablespoons tahini
- 1 cup spelt flour
- Juice of half a lemon
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- Salt and pepper
Instructions
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Rinse the cauliflower and break it into small florets.
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Peel and slice the sweet potato.
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Cook the cauliflower and sweet potato in a pot of boiling water until tender.
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Drain, then use a potato masher to mash the vegetables into a smooth, even mixture.
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Add the tahini, flour, lemon juice, and garlic. Season with salt and mix thoroughly until you have a uniform dough.
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Preheat the oven to 200°C (400°F).
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With wet hands, shape ping-pong-ball-sized portions of the mixture into latkes.
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Drizzle a little olive oil over the tops.
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Place on a baking sheet.
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Bake for about 15 minutes, until golden.
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Dig in while they're hot!
Recipe Video
A Few Notes
For a sweet version
Replace the garlic and lemon with cinnamon and 1 tablespoon of brown sugar.
