Easy Recipe Finder
Recipe Feeder
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 garlic cloves
1 Tbsp fresh rosemary
3 large eggs
6 Tbsp water
2 Tbsp extra-virgin olive oil
3 Tbsp all purpose flour
1.5 tsp ground cumin
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp baking powder
6 tablespoons (or more) olive oil Pomegranate seeds (optional)
=Blend garbanzo beans, garlic and rose mary in processor to coarse paste. Add eggs, 6 tablespoons water and extravirgin olive oil; blend until smooth. Add flour, cumin, salt, pepper and baking powder and blend. Pour batter into bowl.
Heat 6 tablespoons oil in heavy large
skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more bat ter. Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired, and serve.
2 garlic cloves
1 Tbsp fresh rosemary
3 large eggs
6 Tbsp water
2 Tbsp extra-virgin olive oil
3 Tbsp all purpose flour
1.5 tsp ground cumin
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp baking powder
6 tablespoons (or more) olive oil Pomegranate seeds (optional)
=Blend garbanzo beans, garlic and rose mary in processor to coarse paste. Add eggs, 6 tablespoons water and extravirgin olive oil; blend until smooth. Add flour, cumin, salt, pepper and baking powder and blend. Pour batter into bowl.
Heat 6 tablespoons oil in heavy large
skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more bat ter. Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired, and serve.
Last edited by a moderator: