They're a bit unusual, but everyone who has had the opportunity to taste them, loves them.
Enjoy!
Carrot Latkes
Makes 24 to 30 latkes
3 cups coarsely grated carrots
1 bunch scallions, thinly sliced
3 large eggs, lightly beaten
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground ginger
Oil for frying
Place the carrots, scallions, eggs, flour, salt, pepper and ginger in a large bowl and mix until well combined.
Heat 1/4 cup of oil over medium-high heat in a 14 inch saute pan. Drop the batter into the pan by tablespoons and fry until golden brown, turn and fry until golden brown on the second side. Remove the latkes and drain on paper towels.
Keep warm in a 200 degree oven until ready to serve.
(c) Sharyn Rosler, May, 2009
Sephardic Spinach Latkes
Makes 24 to 30 latkes
3 tablespoons olive oil or grape seed oil
1 large onion chopped
3 cloves garlic, chopped
1 - 16 ounce bag frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup matzo meal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon cayenne pepper
4 eggs, lightly beaten
Oil for frying
Heat the oil in a 12 inch saute pan over medium heat. Add the onion and garlic and cook 5 minutes until soft.
Remove the onion mixture from the heat and add the spinach, matzo meal, salt pepper, cumin, cardamom, and cayenne pepper. Mix in the eggs and allow to sit for 15 minutes.
Heat oil in a 12 inch or 14 inch, nonstick, saute pan over medium heat. Drop the batter by tablespoons into the pan and fry the latkes until golden brown, turning to cook the second side. Remove from the pan to paper towels to drain.
Keep warm in a 200 degree oven until ready to serve.
Serve harissa on the side or tahini sauce.
- Sharyn Rosler, (c) October, 2009
Sicilian Chickpea Latkes
Makes approximately 2 dozen latkes
1 - 15 ounce can chickpeas, drained and rinsed well
3 cloves garlic
1 tablespoon fresh rosemary leaves
3 eggs
1/3 cup water
2 tablespoons olive oil
3 tablespoons flour
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
1/2 a red bell pepper, diced fine
4 scallions chopped
1/2 cup chopped flat leaf parsley
Oil for frying
Place the chickpeas, garlic, and rosemary in the bowl of a food processor and process until it forms a coarse paste. Add the eggs, water, and olive oil and process until smooth. Add the flour, cumin, coriander, salt, pepper and baking powder and pulse until blended. Transfer the batter to a bowl and stir in the bell pepper, scallions and parsley until well blended.
Heat 1/3 cup oil in a 12 inch saute pan over medium high heat. Drop the chickpea batter into the pan by tablespoons. Cook until golden brown, flip and cook the second side until golden brown. Remove from the pan and drain on paper towels. Add more oil to the pan as needed.
Keep the latkes warm in a 200 degree oven until ready to serve.
Serve with tahini sauce.
- Sharyn Rosler, October, 2008
Tahini Sauce
1 cup tahini
2 cloves garlic, minced
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup water
Mix all ingredients together in a medium bowl. Serve with chickpea latkes.
(c) Sharyn Rosler, October, 2008
Harissa
Makes 2 cups
1 jar roasted red peppers, drained and chopped
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1 to 2 jalapenos, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Whisk the tomato paste and vinegar together in a medium bowl. Slowly whisk in the oil, then whisk in the cumin, coriander, and salt. Stir in the peppers and jalapenos.
Can be prepared one to two days ahead. Keep covered in the refrigerator. Before serving bring to room temperature.
- Sharyn Rosler, (c) August, 2008
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