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Recipes Vegetarian
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| Servings: | 4 |
| Author Notes: |
Laced with rosemary and garlic, these savory latkes bring to mind the creamy-tasting fritters and crêpes made of chickpea flour in Southern France and Italy, but they are fashioned instead from humble canned chickpeas. to serve with fish or vegetarian meals, stir a little crushed dried mint into labneh, sour cream, or crème friache, and spoon dollops on the latkes: if you;d like, drizzle squiggles of pomegranate molasses into good applesauce, and pass along with the latkes. Either way, decorate with fresh pomegranate seeds for a glittery burst of color. Mini chickpea latkes make marvelous hors d'oeuvres. |
| Ingredients: |
1 1/2 cups cooked chickpeas (one 15-ounce can), rinsed and drained
2 teaspoons coarsely chopped garlic 1 tablespoon fresh rosemary leaves 2 tablespoons extra virgin olive oil 3 large eggs 1 1/2 teaspoons ground cumin, preferably freshly toasted and ground 1 teaspoon salt, to taste 1/2 teaspoon freshly ground black pepper 3 tablespoons unbleached all-purpose flour 1/2 teaspoon baking powder canola oil, for frying |
| Instructions: |
Puree the chickpeas, garlic, and rosemary in a food processor to a coarse paste. Add the extra virgin olive oil, eggs, and 6 tablespoons water
and blend until smooth. Add the cumin, salt to taste, pepper, flour, and baking powder and pulse to blend well. Transfer the batter to a large bowl.
Heat 6 tablespoons oil in a 10- to 12-inch heavy skillet over medium-high heat until hot but not smoking. Working in batches, drop the batter by heaping tablespoonfuls into the hot oil. Regulate the heat carefully as the latkes fry until golden on both sides. To prevent the oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Avoid turning the latkes more than once or they will absorb too much oil. Before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown. Drain on paper towels or untreated brown paper bags. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch. |
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