Makes 20 medium latkes
These are Moroccan inspired latkes with a tangy mint sauce that is interesting and exotic.
1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs beaten
1 cup all purpose white flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.
Preserved Lemons and Mint Marmalade
1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay as well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped
In a medium saucepan, combine lemons, sugar and water. Bring to a boil, reduce heat and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency and add mint. Serve warm over latkes.