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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Love this, love this, love this recipe! Sent to me - from the Food & Drink weekly guide by the Tribune. Ingredients:
3/4 cup olive oil, divided |
2 cups onions, chopped |
1/4 cup garlic, chopped |
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 teaspoons salt |
2 teaspoons cumin |
4 eggs, beaten |
4 cups olives in brine (green or black) |
2 -4 tablespoons water (optional) |
Directions:
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.
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