From The Essential Jewish Festival Cooking (HarperCollins) by Phyllis Glazer with Miriyam Glazer. ©2004 Phyllis Glazer with Miriyam Glazer, used with permission.
- 2 cups lightly packed pitted green or black olives in brine, drained
- 1/2 cup olive oil
- 1 cup chopped onion
- 2 tablespoons chopped garlic
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 eggs, beaten
- 1-2 tablespoons water, optional
- Chop the olives finely or process in food processor. Transfer them to a strainer and squeeze out as much moisture as possible. Set aside.
- Heat 1/4 cup oil in a skillet. Sauté the onion and garlic until golden. Set aside.
- In a bowl, sift flour, baking powder, baking soda, salt, and cumin. Beat in the eggs, olives and onion mixture with a fork. Add the water if the mixture seems too thick.
- Heat the remaining oil. Use a small cup or soup ladle to form 3 to 4 small latkes each time. Fry on both sides until golden. Serve with a dollop of thick yogurt or sour cream: Top with a 1/2 teaspoon of zhoug, a fiery Yemenite condiment made from dried hot peppers, garlic and other spices, if desired.