The flavors of the Mediterranean shine through in these egg free potato Israeli Latkes with Tahini.
- Duration
- Cook Time
- Prep Time
- 4-6Servings
Ingredients
- 3 Russet potatoes
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 2 cloves garlic
- 1 onion
- 1 teaspoon coriander
- 2 teaspoons cumin
- 1-2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon sesame seeds
- oil for frying
- 1 (8 oz.) container Sabra Tahini
Preparation
1. In a food processor using grating blade, grate the potatoes and remove to a bowl. Switch to the chopping blade and add herbs, garlic and onion. Process until finely chopped, add potatoes and pulse 3-4 times to mix and chop potatoes a bit more.
2. Place mixture in a bowl, add coriander, cumin, salt, pepper and sesame seeds.
3. Bring a large frying pan over high heat and fill with oil. Scoop latke mixture with a spoon and strain liquid out before putting it in the pan of hot oil. Flatten with a fork or spatula and cook until it begins to brown. Flip over and cook on the other side.
4. Remove to paper towels, then serve on a plate with Tahini.
