Spicy Cauliflower Latkes With Za Atar Aioli Recipes

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Steps:

• Cook cauliflower in 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 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 11/2-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.

ASIAN FLAVORED AIOLI

Steps:

• Whisk all ingredients together until smooth.
• Chill until ready to serve.

CAULIFLOWER LATKES

Steps:

• Mash cauliflower.
• Combine with the rest of the ingredients.
• Form into pattties, and fry.
• Drain on paper towels.

CAULIFLOWER LATKES WITH ZA'ATAR AIOLI RECIPE - (4.5/5)

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.

CAULIFLOWER AND AIOLI

Steps:

• Steam the cauliflower al dente.
• Whisk the garlic into the egg yolks.
• Whisk in the oil very gradually.
• Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
• Arrange florets around bowl.

CHINESE LATKES WITH TANGY DIPPING SAUCE

Steps:

• Grate potatoes and mix togehter with green onions.
• In a small bowl, lightly beat eggs; stir in cornstarch and salt.
• Pour egg mixture into potatoes, coating potatoes well.
• Heat 1 tbsp.
• oil in large skillet over medium-high heat.
• Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
• Drain.
• For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
• Mix seeds with other ingredients.
• Serve sauce with latkes.

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Steps:

• LATKES:.
• Cook cauliflower in 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 or matzo meal, baking powder, salt, Aleppo 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.
• *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 1 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.
• **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.
• PREPARE ZA'TAR AIOLI:.
• 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.
• **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.