CAULIFLOWER LATKES WITH ZA'ATAR AIOLI RECIPE - (4.5/5)
Provided by JimMac
Number Of Ingredients 12
Steps:
- Cook cauliflower in a large pot of boiling salted water until very tender, about 10 minutes. Drain and cool. 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/cayenne pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms, DO AHEAD 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 l-1/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets, DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve. ZAATAR AIOLI (makes about 1-1/2 cups) Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. It's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. 1 large garlic clove, peeled 1 cup mayonnaise 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/4 cup za'atar With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice. With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop, DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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Hector Matome
[email protected]I couldn't find zaatar at my local grocery store. I substituted a mixture of cumin, coriander, and thyme.
Braedyn Ferreira
[email protected]The latkes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Md.humaion Kobir
[email protected]I found that the latkes were a bit too oily for my taste. I think I'll try using less oil next time.
ARK GAMING
[email protected]These latkes are a bit more time-consuming to make than traditional potato latkes, but they're worth the effort.
Usman Shoukat
[email protected]I made these latkes for a brunch party and they were a huge success. Everyone loved them!
DIPANKAR SAKAR
[email protected]The zaatar aioli is a must-make. It's so flavorful and pairs perfectly with the latkes.
Essa Quaid
[email protected]I followed the recipe exactly and the latkes turned out perfectly. They were crispy on the outside and tender on the inside.
im roudayna3
[email protected]These latkes are a great way to use up leftover cauliflower. They're also a healthy and tasty alternative to traditional potato latkes.
Booyah Gaming
[email protected]I'm not usually a fan of cauliflower, but these latkes were surprisingly delicious. The zaatar aioli really made the dish.
Ideal Enterprise
[email protected]These cauliflower latkes were a hit at my dinner party! Everyone loved the crispy texture and the flavorful zaatar aioli. I'll definitely be making them again.