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Spicy Cauliflower Latkes With Za’atar Aioli

The first time I tasted a latke, I was a wide-eyed kid at my grandmother’s Hanukkah celebration. The crispy, golden fritters, piled high on a platter, were an immediate object of fascination. But it wasn’t until I experimented with cauliflower and Aleppo pepper years later that the humble latke truly came alive for me. These aren’t your bubbe’s latkes – they’re a spicy, herbaceous explosion, perfect with a dollop of tangy za’atar aioli.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4-5
Yields: 30 Canapés
Dietary Type: Vegetarian

Ingredients

LATKES

7 ½ cups cauliflower florets (2 medium heads of 1 to 1-1/2-inch florets)
2 garlic cloves, finely chopped
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh dill
½ cup fine dry unseasoned breadcrumbs or ½ cup matzo meal
2 tablespoons fine dry unseasoned breadcrumbs or 2 tablespoons matzo meal
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground Aleppo pepper or ½ teaspoon crushed red pepper flakes
¼ teaspoon fresh ground black pepper
2-3 large eggs
Olive oil (for frying, not extra-virgin)

AIOLI

1 large garlic clove, peeled
1 cup mayonnaise
4 teaspoons fresh lemon juice
¼ cup extra virgin olive oil
¼ cup za’atar spice mix (such as Mirj’s recipe #16621)

Equipment Needed

Large pot
Food processor
Large bowl
Small bowl
Heavy large skillet
Rimmed baking sheets

Instructions

Begin by cooking the cauliflower. In a large pot, bring salted water to a rolling boil. Add the cauliflower florets and cook until they are very tender, approximately 10 minutes. Drain the cauliflower thoroughly and allow it to cool slightly.
Prepare the cauliflower mixture. Add the garlic and half of the cooked cauliflower to a food processor. Blend until completely smooth.
Add the remaining cauliflower, fresh parsley, and fresh dill to the food processor. Pulse until the cauliflower is finely chopped and the mixture retains a slightly chunky texture. Be careful not to over-process.
Transfer the cauliflower mixture to a large bowl.
In the bowl, combine the breadcrumbs (or matzo meal), baking powder, salt, Aleppo pepper, and black pepper. Mix well to ensure the spices are evenly distributed.
In a small bowl, beat 2 eggs. Add the beaten eggs to the cauliflower mixture and mix thoroughly.
Check the consistency of the batter. If the batter appears dry, beat the remaining 1 egg in the small bowl and gradually mix it into the batter, adding it by tablespoonfuls until a moist but not runny batter forms. The goal is a batter that holds its shape but isn’t too stiff.
At this point, the latke batter can be made one day ahead. Cover the bowl tightly and chill in the refrigerator.
When ready to cook the latkes, add enough olive oil (not extra-virgin, as it has a lower smoke point) to a heavy large skillet to generously coat the bottom. Heat the oil over medium-high heat until it shimmers.
Working in batches to avoid overcrowding the pan, drop approximately 1 tablespoonful of the cauliflower batter for each latke into the hot skillet. Gently flatten each portion into a 1 1/2-inch round.
Cook the latkes until they are golden brown on both sides, about 2 minutes per side. Adjust the heat as needed to prevent burning, and add more oil to the skillet as needed to maintain a well-oiled surface.
Transfer the cooked latkes to rimmed baking sheets lined with paper towels to drain any excess oil.
The cooked latkes can be made up to 2 hours ahead. Let them stand at room temperature on the baking sheets.
Preheat your oven to 350°F (175°C).
Bake the latkes uncovered until they are heated through, approximately 10 minutes. This step ensures they are crispy and warm before serving.
Serve the latkes immediately with the za’atar aioli, or simply sprinkle them generously with extra za’atar.

To prepare the Aioli:

With the food processor running, drop the peeled garlic clove through the feed tube and chop it finely.
Add the mayonnaise and fresh lemon juice to the food processor.
With the machine still running, slowly drizzle in the extra virgin olive oil in a thin stream, blending until the aioli is smooth and emulsified.
Transfer the mixture to a small bowl.
Whisk in the za’atar spice mix and season the aioli with salt and pepper to taste.
Let the aioli stand for at least 30 minutes to allow the flavors to fully develop and meld together.
The za’atar aioli can be made one day ahead. Cover and chill in the refrigerator. Bring to room temperature before serving.

Expert Tips & Tricks

Cauliflower Consistency: Ensure the cauliflower is very tender after boiling to achieve a smooth blended base.
Batter Moisture: Adjust the egg quantity carefully. The ideal batter is moist but not runny, holding its shape when dropped into the skillet.
Frying Temperature: Maintain a consistent medium-high heat for even browning. Adjust as needed to prevent burning.
Make-Ahead Magic: The latke batter and aioli can both be prepared a day in advance, saving time on the day of serving.
Spice Level: Adjust the amount of Aleppo pepper or red pepper flakes to suit your preferred spice level.

Serving & Storage Suggestions

Serve the spicy cauliflower latkes immediately after baking for the best texture and flavor. Arrange them attractively on a platter, accompanied by a generous bowl of za’atar aioli for dipping. A sprinkle of fresh parsley adds a pop of color.

Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and crispy. They can also be reheated in a skillet with a little oil. The za’atar aioli should also be stored in the refrigerator and will last for up to 5 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279.4 kcal	N/A
Calories from Fat	156 g	56%
Total Fat	17.4 g	26%
Saturated Fat	3 g	14%
Cholesterol	93 mg	31%
Sodium	794.6 mg	33%
Total Carbohydrate	24.2 g	8%
Dietary Fiber	5 g	20%
Sugars	5.2 g	20%
Protein	9.6 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Latkes: Use gluten-free breadcrumbs or matzo meal for a gluten-free version.
Vegan Latkes: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for a vegan option. You may need to adjust the amount of breadcrumbs to achieve the desired consistency.
Spice It Up: Experiment with other spices such as smoked paprika, cumin, or chili powder for different flavor profiles.
Herb Variations: Try using different fresh herbs like cilantro or mint in place of the parsley and dill.
Vegetable Variations: Incorporate other grated vegetables like zucchini, carrots, or potatoes into the latke batter.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cauliflower for this recipe?
A: Yes, but ensure the frozen cauliflower is thoroughly thawed and drained of any excess moisture before using. Excess moisture can lead to soggy latkes.

Q: What is Aleppo pepper, and where can I find it?
A: Aleppo pepper is a mild to medium-hot Syrian chili pepper with a fruity and slightly smoky flavor. It can be found at specialty spice shops, Middle Eastern markets, and online retailers. If you can’t find it, crushed red pepper flakes are a reasonable substitute.

Q: Can I bake the latkes instead of frying them?
A: While frying provides the best crispy texture, you can bake the latkes for a healthier alternative. Bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.

Q: Why is my latke batter too wet?
A: Excess moisture can be due to insufficiently drained cauliflower or too much egg. Add more breadcrumbs or matzo meal, a tablespoon at a time, until the batter reaches the desired consistency.

Q: How long will the za’atar aioli keep in the refrigerator?
A: The za’atar aioli can be stored in an airtight container in the refrigerator for up to 5 days.

Final Thoughts

These spicy cauliflower latkes are a delightful twist on a classic dish, offering a flavorful and satisfying experience. The combination of the creamy cauliflower, the kick of Aleppo pepper, and the tangy za’atar aioli creates a symphony of flavors that will tantalize your taste buds. I encourage you to try this recipe and share your feedback. Serve these latkes as an appetizer, a side dish, or even a light meal – they’re sure to be a hit! Consider pairing them with a crisp white wine or a refreshing cucumber salad for a complete culinary experience.

Spicy Cauliflower Latkes With Za’atar Aioli Recipe