Jayne Cohen's Mediterranean Chickpea Latkes
- Recipe created by FabFood on Dec 6, 2008
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Recipe for Jayne Cohen's Mediterranean Chickpea Latkes. The author of Jewish Holiday Cooking shares one of her creative latke recipes laced with rosemary and garlic.
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
Directions
- 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.
