At our house, the ingredients for potato latkes have been collected on the kitchen counter, and our guests will begin to arrive around 4:30. It’s hard to imagine getting tired of potato latkes, but here’s a recipe for something a little different that you may be excited to try later this week if and when you’re ready for a change.

1/2 tsp. turmeric
1/2 tsp. cumin
1 tsp. garam masala (if you don’t have any garam masala, see below*)
¼ tsp. cayenne pepper
2 tsp. salt
2 cups raw cauliflower, chopped into tiny bits
2 large grated potatoes
1 medium grated onion
1 large egg
Avocado oil or olive oil

Crack the egg into a large bowl, add the spices, and stir well. Add in the cauliflower, potatoes, and onion, and stir again until all the ingredients are completely mixed. 

Meanwhile, heat approx 1/2 to 3/4 inch of oil on medium-high until it is shimmering and fragrant. Do not take your eye off the oil once it begins to shimmer. Immediately begin dropping heaping tablespoons full of the batter into the hot oil. If necessary, turn down the heat a bit or remove it from the heating element for a few moments to keep the oil from getting too hot, and then return it to the heat.

Flip when the edges of the latkes are browning, and remove to a paper-towel-covered plate once they are crispy on both sides. Continue to add new batter to replace the latkes that are fried and removed.

Keep the plate of latkes in the oven on warm (180F) until ready to serve, which you should do as soon as possible. The fresher the latkes, the better.

Happy Chanukah!  

*Instead of garam masala, you can double the turmeric and cumin to 1 tsp. each, and then add 1/2 tsp. cinnamon.