December 15, 2015 • Nancy Wolfson-Moche

Deb Weiss from the innovative organization DOROT cleverly renamed these fritters “Caulilatkes!” We made them for the residents of their Homelessness Prevention Program and everyone cleaned their plate. I serve them with grated daikon to my family for breakfast at this time of the year — it is a rooting, strengthening way to start an early winter’s day.


 makes about 15 2 ½-inch latkes



1 medium head of cauliflower

1 teaspoon coarse sea salt, plus extra to taste

4 scallions, chopped

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour (or corn – masa harina shown here)

1/2 teaspoon baking powder

High heat grape seed or safflower oil, for frying

Serve with:

1 daikon radish or kohlrabi, grated

Lemon wedges

Or … the classic sour cream

Wash the cauliflower well by immersing it in warm water and letting it sit for about 5 minutes.


Trim and grate the cauliflower on the medium holes of a box grater or using the shredding blade of a food processor.


The goal is to create coarse, uneven pieces of cauliflower that will produce irregularly shaped latkes that are rough around the edges.  In a large bowl, toss the grated cauliflower with 1 teaspoon coarse sea salt and set aside for 10 minutes. Gently press the cauliflower against a wire mesh strainer with a wooden spoon to extract the water that has been released.



Return the shredded cauliflower to the bowl. Add the chopped scallions, egg and freshly ground black pepper.


In a small bowl, whisk the flour and baking powder together;


then fold the dry mixture into the cauliflower batter.


In a large heavy cast-iron or stainless steel skillet heat 2 tablespoons of grape seed or safflower oil over medium-high heat. Use a wooden or soup spoon to scoop the cauliflower mixture onto the skillet, frying a few at a time (so they don’t overcrowd the pan). Use a metal spatula to help them keep their shape. Cook the latkes over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If the edges begin to burn, reduce the flame. Flip the latkes and fry them on the other side until browned underneath again, about 2 to 3 minutes more.


Dredge briefly on brown paper bags and then transfer to a baking sheet. Place the baking sheet in the warm oven until ready to serve. Repeat process, keeping the pan well-oiled, with remaining batter.

Serve with grated daikon or kohlrabi (shown here)


or with lemon wedges. You could also serve them with the classic applesauce or sour cream.


These fritters keep well, either in the fridge for up to three days or frozen in a well-sealed package for up to three months. When you’re ready to use them, place them on a cookie sheet and bake in a 325°F oven for about 15 minutes, until they’re hot and crisp.

©Nancy Wolfson-Moche 2015







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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).