Dec 272008
 
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I am always looking for something new and different to make for each holiday, and Hannukah is no exception. Bon Appetit magazine has some interesting recipes in its December 2008 edition and the cauliflower latke recipe sparked my interest. I made cauliflower latkes last year, but I was not completely happy with the outcome. They tasted great, but they weren’t very crunchy. The Bon Appetit recipe is a little crunchier and I really like the spicy kick from the Allepo pepper. If you can’t find any where you live, then just use cayenne pepper. The zaatar aioli was a perfect match to these latkes. I used a very nice zaatar mixture that we received as a gift from my company for Rosh Hashana. This zaatar had bigger dried zaatar leaves, sesame seeds and nigella, which gave the aioli an extra added crunch. I served the latkes with red mullet that I sauteed with garlic, lemon juice, and fresh oregano, and a steamed artichoke. I will definitely make these again next year. I think I am all fried food out. We cut down our Hannukah fried food eating considerably this year and our bodies are giving us a big hug for that.

Spicy Cauliflower Latkes with Zaatar Aioli

Yield: About 45 small latkes

Adapted from a recipe by Jayne Cohen

1 medium head of cauliflower cut into 1/2 inch pieces

4 garlic cloves, finely chopped

1/4 cup chopped fresh Italian parsley

1/4 chopped fresh oregano

1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs

1/2 cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground Aleppo pepper or cayenne pepper

1/4 teaspoon freshly ground black pepper

1 or 2 large eggs

Olive oil (not extra-virgin) for frying

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Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo or cayenne pepper and black pepper. Beat 1 egg in small bowl; mix into batter. Can be made 1 day ahead. Cover and chill.

Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly. Transfer to rimmed baking sheets. Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 180C ( 350F). Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with zaatar and serve.

http://www.baronesstapuzina.com/2008/12/27/vegetable-latkes-with-a-twist/

Zaatar Aioli

Zaatar Aioli

Yield: About 1 1/3 cups

Adapted from a recipe by Jayne Cohen

2 large garlic clove, peeled and crushed

4 generous tablespoons mayonnaise

1/8 cup fresh lemon juice

1/8 cup extra-virgin olive oil

1/8 cup za'atar

Mix all of the ingredients in a medium size bowl. Season with salt and pepper. Let stand at least several hours to allow flavors to develop. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

http://www.baronesstapuzina.com/2008/12/27/vegetable-latkes-with-a-twist/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  2 Responses to “Vegetable Latkes with a Twist”

  1. If I make a large batch, Do these freeze and reheat well?

  2. Hi Chef Tom,

    I would recommend freezing them uncooked. I don’t think they reheat very well. They are a little more delicate than potato latkes.

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