Olive latkes

Time 25 minutes
Yields Serves 8 (makes about 16 latkes)
Olive latkes
(Glenn Koenig / Los Angeles Times)

In a medium saute pan, heat one-fourth cup of oil and saute the onion and garlic till golden, about 5 minutes. Set aside to cool slightly.


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.


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.

This is an unusual latke that truly celebrates the olive.

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