Cauliflower Latkes

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

Serve these with Dill Topping or topped with sautéed mushrooms or diced tomatoes

1 large cauliflower (about 2 pounds)
Salt and pepper
½ cup vegetable oil, divided
1 onion, chopped
6 tablespoons unseasoned bread crumbs
2 eggs
1 tablespoon snipped fresh dill or 1 teaspoon dried

Directions: Cook cauliflower in a large pan of boiling salted water uncovered over high heat for about 12 minute or until very tender. Heart 2 tablespoons oil in a large heavy skillet, add onion and cook over medium-low heat about 10 minutes or until soft and golden brown. Drain cauliflower thoroughly and mash with a fork. There should still be pieces but not large ones. Add bread crumbs, eggs, fried onion, dill and salt and pepper to taste and mix well. Wipe pan used to fry onions. Heat ¼ cup oil in pan. Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact. Flatten it to a cake about ½-inch thick and add to pan. Make 4 or 5 more cakes and add to pan. Fry in oil about 3 minutes on each side or until brown. Turn carefully using a wide pancake turner. Drain on paper towels. Keep warm by placing in a 300F oven with door open while frying rest. Add more oil to pan if it becomes dry. Continue making cakes with remaining cauliflower mixture. Serve hot. Makes 6 servings.