Spicy Cauliflower Latkes With Za'Atar Aioli
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tsp
Salt1 cup
Dill (chopped fresh)1.5 tsps
Baking Powder1 tsp
Pepper (ground aleppo)3 large
EggDirections:
1
Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes
2
Drain and cool
3
Add garlic and half of cauliflower to processor; blend until smooth
4
Add remaining cauliflower, parsley, and dill
5
Pulse until cauliflower is chopped and mixture is still slightly chunky
6
Transfer to large bowl
7
Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper
8
Beat 2 eggs in small bowl; mix into batter
9
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
10
DO AHEAD: Can be made 1 day ahead
11
Cover and chill
12
Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat
13
Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round
14
Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side
15
Transfer to rimmed baking sheets
16
DO AHEAD: Can be made 2 hours ahead
17
Let stand at room temperature
18
Preheat oven to 350°F
19
Bake latkes uncovered until heated through, about 10 minutes
20
Serve latkes with aioli, if desired, or sprinkle with za'atar and serve
21
Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes
22
Drain and cool
23
Add garlic and half of cauliflower to processor; blend until smooth
24
Add remaining cauliflower, parsley, and dill
25
Pulse until cauliflower is chopped and mixture is still slightly chunky
26
Transfer to large bowl
27
Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper
28
Beat 2 eggs in small bowl; mix into batter
29
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
30
DO AHEAD: Can be made 1 day ahead
31
Cover and chill
32
Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat
33
Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round
34
Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side
35
Transfer to rimmed baking sheets
36
DO AHEAD: Can be made 2 hours ahead
37
Let stand at room temperature
38
Preheat oven to 350°F
39
Bake latkes uncovered until heated through, about 10 minutes
40
Serve latkes with aioli, if desired, or sprinkle with za'atar and serve