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I make cauliflower "fritters" all during the year. Steam the cauliflower, mush it up, add chopped onion, egg, matzoh meal, and fry. How did you do yours, Baroness? And what besides cauliflower vs potatoes makes them "healthier?"

 

Click on the link in my original post and you will see how I made them; recipe is provided.

 

They are lower in carbohydrates than potato latkes. I also used whole wheat bread crumbs.

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Happy Hannukah from Dave Grohl covering The Ramones:    

Shouldn't Christmas threads go here, too, then?

I have come to the conclusion that I am not good at frying. My latkes came out greasy, burnt in some places, light in other and in general not very good. I guess in the scheme of things, not having a fry-ability is better for my heart. It also gives me even more respect for people who fry well.

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I have come to the conclusion that I am not good at frying. My latkes came out greasy, burnt in some places, light in other and in general not very good. I guess in the scheme of things, not having a fry-ability is better for my heart. It also gives me even more respect for people who fry well.

 

Not necessarily operator error. A bad pan with hot spots and cooler spots can cause that type of problem. Also, a burner that is difficult to maintain the correct temperature can cause problems.

 

 

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Not that I am aware of. I think they are going to drink oil whatever the heat. It strikes me that the surface of a latke is going to burn quite easily, and in a way you don't want - it's exactly what you want with steak. But I know there are more expert latke cooks than me round here.

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The high heat would make them soak up the oil too?

 

It also sounds to me like a case of too-high heat. It takes some practice to get it right and even then, the latkes within one batch will vary, even if you are careful to keep adjusting the heat.

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I use a non-stick pan and always use canola oil. The oil does not have to heat up long before you begin using it. Especially, if you have a gas cooker. I always put a few pieces of shredded potato in the oil to test if it is hot enough. I find that latkes made with flour or matza meal are oiler than latkes made without.

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