Spicy Cauliflower Latkes With Za'atar Aioli

Recipe by Manami
READY IN: 1hr
SERVES: 4-5
YIELD: 30 Canapes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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