The flavors of the Mediterranean shine through in these egg free potato Israeli Latkes with Tahini.
Traditional Israeli Latkes with Tahini
Servings
4 Servings
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
Instructions
- 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.
- Place mixture in a bowl, add coriander, cumin, salt, pepper and sesame seeds.
- 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.
- Remove to paper towels, then serve on a plate with Tahini.
I never thought to include it but recently in a few recipes people have asked so you are probably right I need to add it.
that would make sense then. it didnt say that in the directions. either squeeze it out or put in a colander
I always squeeze out liquid as a i go when making latkes and that is what I did when I made these too.
doesnt this become too runny/wet?