• 2 eggs plus 2 egg whites
  • 1 small onion, peeled
  • 1 (2-pound) package of frozen cauliflower or 1 fresh head, steamed and drained
  • 2 tablespoons soy or whole-wheat flour
  • salt and pepper to taste
  • non-stick cooking spray
  • 2 tablespoons olive oil, for frying
  • non-stick cooking spray


  1. Let frozen cauliflower thaw. Put in colander and squeeze out the liquid. Process eggs and onion in food processor and add cauliflower, soy or regular flour and seasonings until finely chopped; do not over process.

  2. Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. Put on low heat, wait until hot and drop batter by tablespoonfuls into pan. Brown on both sides.

  3. Tip for frying Enlitened latkes: With each new batch, spray the pan with nonstick cooking spray and/or wipe the pan with oil occasionally, as well. You need to be patient with these pancakes and fry them for a long time until they are cooked through, or they will fall apart when flipped.

    Variation: Substitute broccoli or spinach for cauliflower.

Recipe Yield: Yield: 16 servingsServing size: 1 latke

Nutritional Information Per Serving:

Calories: 37
Fat: 1.8 grams
Fiber: 1 grams
Sodium: 72 milligrams
Protein: 2.8 grams
Carbohydrates: 3 grams

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Diabetic Exchanges

1 vegetable; 1/2 Fat

Book Title: EnLitened Kosher Cooking