Total time: 25 minutes
Servings: 8 (about 16 latkes)
Note: This is an unusual latke that truly celebrates the olive.
3/4 cup olive oil, divided
2 cups chopped onion
1/4 cup chopped garlic
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons cumin
4 eggs, beaten
4 cups finely chopped pitted green or black brined olives, thoroughly drained
2 to 4 tablespoons water (optional)
1. In a medium saute pan, heat one-fourth cup of oil and sauté the onion and garlic till golden, about 5 minutes. Set aside to cool slightly.
2. Meanwhile, in a large bowl, sift together the flour, baking powder, baking soda, salt and cumin. Beat in the eggs and onion and garlic mixture with a fork. Stir in the olives and add water, as needed, if the mixture seems too thick.
3. Heat one-fourth cup of the remaining oil in the pan and use a small cup or soup ladle to form 3 to 4 latkes. Fry on both sides till golden. Repeat until all the batter is used, adding additional oil as needed for frying. Transfer the latkes to a paper towel-lined plate to drain. Serve with thick yogurt or sour cream.
Each of 8 servings: 432 calories; 8 grams protein; 34 grams carbohydrates; 4 grams fiber; 30 grams fat; 4 grams saturated fat; 104 mg. cholesterol; 1,506 mg. sodium.Copyright © 2014, Los Angeles Times