After the holiday’s, like Thanksgiving or Christmas or whatever you choose to celebrate, there’s always a plethora of leftovers that you cannot fathom shoveling in your mouth once again. But I bet you would if they were altered or fried or something…. right? I know I would. I don’t like to waste food because you just shouldn’t do it. You wouldn’t do it in the wild unless it was spoiled. Why do it now? Because you can buy more? That’s nice. Stop wasting money and eat the leftover homemade food you spent slaving away in the kitchen over. With that said. I’ll be posting recipes that revamp your leftovers into something hot and tasty that you will want to eat and actually end up craving in the near future. You’re welcome.
Here we go.
These were supposed to be latke-like, but ending up sort of having a dumpling consistency. Regardless, you’ll love the way these crunchy on the outside, soft on the inside battered beauties taste in your yapper. Pretty F*ing delicious if I don’t say so myself. I like to smear a little bit of spicy mustard on mine. I’m sure regular yellow, honey, or dijon variations will suffice your personal taste too.
Mashed potato and roasted cauliflower latke dumplings. Yes that’s a mouthful and you certainly will have a mouthful of this creation after the first bite.
- leftover mashed potatoes, or 4 peeled and boiled potatoes, then mashed
- 1/4 sweet onion, diced
- equivalent amount of leftover roasted cauliflower (as leftover mashed potatoes)
- 3 – 5 tbsp flour (or flour alternatives)
- 4 -6 tbsp coconut milk (other milk alternatives work as well)
- 1/2 cup to 1 cup canola oil (coconut or Grapeseed variations work too)
Leftover mashed potatoes and roasted cauliflower latke dumplings Directions: Heat the oil in a large skillet/shallow saucepan on medium high setting. Mix the mashed potatoes, cauliflower, onion, flour, milk alternative in mixing bowl with hand mixer or cocktail garnish meddler tool. Fold the flour in until batter is sticky. Add milk alternative or flour until consistency of batter is sticky and dough-like. When oil is hot, spoon small amounts into palm and form small flat pancakes. Drop batter into hot oil and cook until outside is golden brown and crispy. Don’t try to cook more than 4 – 5 of these suckers at a time. Crowding the oil ensures a food accident, oil-splatter burn or longer standing time while the food is frying! Flip latke-dumplings after about 7 – 10 minutes. Cook other side until golden brown. Remove from oil, and set on paper towels on plate to cool/absorb oil. Repeat process until all dough is cooked and latke dumplings consumed. Serve with mustard or smear! These are my favorite leftover go to… The variations are endless and adaptable to almost any leftover vegetable you have on hand. Get creative and see what you’re inspired to create.