I updated this classic to reduce carbs and add a serving of veggies. Since I used rice flour, it is gluten free. Now, you could add more salt, but I have cut back on salt. The texture is all latke. I hope you like it.
12 ounces riced cauliflower
1/4 cup rice flour
2 shallots, diced fine
2 cloves of garlic, minced
2 tablespoon parsley, chopped fine
1/8 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon red pepper flakes
Oil for cooking
In a large bowl, add cauliflower, parsley, garlic, shallot, salt, and pepper and mix.
Add flour and eggs and mix.
Heat skillet to medium high and fill with 1/4 inch of oil. Temp should be 340 degrees.
Using cauliflower mix, make a pancake with two spoons and place in oil.
Cook for 3-4 minutes until brown and turn and cook for 3-4 minutes until golden brown and delicious.
Remove from pan and place on paper towel to drain.
Salt and pepper.
Serve with sour cream and parsley.