Falatkes (Falafel Latkes)
Recipe - The Fresh Grocer - Corporate
Falatkes (Falafel Latkes)
0
Servings20
0Ingredients
2.5 lb Bowl & Basket russet potatoes (approximately 4 large)
1 medium white onion, quartered
2 eggs
1/2 cup packed parsley
1/2 cup packed cilantro
2 cloves garlic
1 tsp coriander
2 tsp cumin
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 tablespoons flour
canola oil, for frying
Directions
- Peel potatoes and immediately place in a bowl of water to prevent browning.
- In a large bowl, combine eggs, spices flour, salt and pepper; stir to combine.
- Add the garlic, parsley and cilantro to a food processor with the S blade attached and pulse until finely chopped. Add to the egg mixture.
- Remove the S blade from the food processor and switch for the shredder attachment. Drain the potatoes and add to the food processor, alternating between the potatoes and onion.
- Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add the starch, grated potatoes and onions to the herb mixture and stir to incorporate.
- Heat oil in a skillet, add a carrot to keep the oil clean, and fry 1/4 cup of batter at a time until golden brown on both sides. Drain on a rack set over a baking sheet.
- Serve with hummus or tahini and garnish with fresh parsley.
0 minutes
Prep Time
0 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
Bowl & Basket Russet Potatoes, 5 lb, 5 Pound
On Sale! Limit 4
$1.99 was $2.49$0.40/lb
White Onion, 1 ct, 13 Ounce
$1.86 avg/ea$2.29/lb
Eggland's Best Large Eggs, 18 count, 18 Each
$7.99$0.44 each
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
Great Garlic Chopped in Water Garlic, 32 oz, 32 Ounce
$6.49$0.20/oz
Sazón Goya Coriander & Annatto Seasoning, 20 count, 3.52 oz, 3.52 Ounce
$3.59$1.02/oz
Badia Cumin Seed, 1 oz, 1 Ounce
$1.49$1.49/oz
Morton Kosher Salt, Coarse, 16 Ounce, 16 Ounce
$2.29$0.14/oz
Cento Ground Black Pepper, 3 oz, 3.75 Ounce
On Sale!
$2.99 was $4.49$0.80/oz
Gold Medal All Purpose Flour, 32 oz, 32 Ounce
$3.99$1.99/lb
Bowl & Basket 100% Pure Canola Oil, 1 gal, 128 Fluid ounce
$12.79$0.10/fl oz
Directions
- Peel potatoes and immediately place in a bowl of water to prevent browning.
- In a large bowl, combine eggs, spices flour, salt and pepper; stir to combine.
- Add the garlic, parsley and cilantro to a food processor with the S blade attached and pulse until finely chopped. Add to the egg mixture.
- Remove the S blade from the food processor and switch for the shredder attachment. Drain the potatoes and add to the food processor, alternating between the potatoes and onion.
- Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add the starch, grated potatoes and onions to the herb mixture and stir to incorporate.
- Heat oil in a skillet, add a carrot to keep the oil clean, and fry 1/4 cup of batter at a time until golden brown on both sides. Drain on a rack set over a baking sheet.
- Serve with hummus or tahini and garnish with fresh parsley.