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RETURN TO RECIPES
One 15-ounce can cooked chickpeas (1 1/2 cups), 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
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
olive oil for frying
Heat 6 tablespoons oil in 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until hot, but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil and fry until golden on both sides. Drain on paper towels. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary, allowing oil to get hot before adding more batter.
Serving ideas: To serve with non-meat meals, top with labneh (Middle Eastern yogurt), drained plain whole milk yogurt, or sour cream, mixed with a little crushed dried mint, and drizzle with pomegranate molasses. To serve as an appetizer at meat meals or as an accompaniment to meat or poultry: gloss with a thin slick of pomegranate molasses or stir a few spoons of pomegranate molasses into good applesauce, and pass along with latkes. Either way, garnish with fresh pomegranate seeds.
Yield: about 24 latkes
This recipe first appeared in an article Jayne wrote for Bon Appetit magazine in December 2001.