NEW RECIPES FOR CHANUKAH
Indian Spiced Cauliflower Latkes with Cilantro Chutney
INGREDIENTS
- 2 Russet potatoes (peeled) (Cut into quarters - if using a food processor)
- 1/4 Onion (large) (white)
- 2 C Cauliflower florets (with hard stems removed)
- 1 t Turmeric (powder)
- 1/4 t Coriander
- 1/2 t Curry powder
- 2 Eggs
- 3 T Matzah Meal
- 2 Onions (green) (chopped)
- Salt & pepper to taste
DIRECTIONS
- Place the cauliflower florets in a food processor & pulse until they are fine & even pieces.
- Then transfer the cauliflower to a large bowl.
- Add the small shred blade attachment to your food processor & shred the potatoes &
white onion, but don't add to the bowl yet. - Place the white onions & potatoes in a clean dish towel & wrap both the onions & potatoes,
only a handful at a time. - Then use your mighty strength & squeeze out as much moisture as you can.
- Once they are dry, add them to the cauliflower bowl.
- Repeat this until all the potatoes & the onions are dry.
- Then add the rest of the spices, eggs, matzah meal & green onion.
- Mix everything together until well incorporated.
- Heat a large skillet with about ½ inch oil to about 350 & if it sizzles, it's ready.
- Use 2 T to form a latke & place in hot oil & then use the back of the spoon to gently
flatten it out. - Fry latkes for about 3-4 minutes until golden brown & turn over & finish frying for another
3 minutes. - Remove latkes with a slotted spatula onto a paper towel-lined baking sheet & season with
a sprinkle of salt if you feel you need it.
INGREDIENTS FOR THE CHUTNEY
- 1 Cilantro (bunch) (large stems removed) (1½-2 C loosely packed)
- 1 Mint (small bunch of fresh) (stems removed) (about 1 C loosely packed)
- 2 T Yogurt OR full fat coconut milk
- 1/2 Lemon (zested) (juiced)
- 1 t Honey
- 1 t Jalapeno (roughly chopped) (seeds removed if you prefer less heat)
- 1/2 inch Ginger Root (peeled) (grated)
- 1 Garlic (clove)
- Salt & pepper (to taste)
- Canola or vegetable oil for frying.
DIRECTIONS TO MAKE CHUTNEY
- Add all the chutney ingredients to a food processor & pulse until incorporated.
- Scrape it down after every few pulses.
- Pulse until desired consistency & until there are no large leaves left.
- Serve latkes with chutney & garnish with fresh cilantro leaves.
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