“Chicken and cauliflower fritters are one of our favorite recipes, and we prepare them at every opportunity,” explains Israel Aharoni and his daughter Tamara. “During Hanukkah two years ago, while deciding what to prepare for another candle lighting, we spontaneously decided to make a latkes version [sans meat] of the cherished fritters. Try them this coming Hanukkah — they’re great!”
The Dorotaim project brings together two generations of cooks within the same family. Together, they prepare a dish that carries with it a meaningful story and a connection to tradition. If you would like to participate, write to us at [email protected].
1 medium-sized cauliflower, separated into florets
1 onion, roughly chopped
3 garlic cloves, peeled
1 bunch cilantro
1 red chili pepper
½ teaspoon salt
1 teaspoon black pepper
150 grams (½ cup) chickpea flour
100 grams (3½ oz) grated Parmesan
Olive oil, for frying
- Place the cauliflower florets, diced onion, garlic cloves, cilantro, chili pepper, salt, and black pepper in the bowl of a food processor and pulse into a crumbly mixture.
- Transfer to a clean bowl, add the chickpea flour and grated parmesan, and mix well.
- With slightly greased hands, take a small handful of the cauliflower mixture and shape into patties.
- Heat 5mm (¼ inch) of olive oil in a large skillet. When the oil is hot, add the latkes and fry 2-3 minutes on each side, until golden. Serve immediately.
