40 | DECEMBER 22 • 2022 

carefully remove the garlic from the 
oven, allow it to cool a bit, then open 
the foil packet up. Are the cloves of 
garlic dark brown, soft and fragrant? If 
so, you’re set. If not, pack them back 
up and continue cooking for 10-15 more 
minutes at least, then check again.
6. Squeeze all the roasted garlic cloves 
into the bowl of a food processor fitted 
with the blade attachment. Add the egg 
yolk and pulse to blend, then add the 
lemon juice and honey. Pulse again, 
then turn on the food processor and 
slowly drizzle the olive oil in a stream 
about the size of a pencil while the 
processor runs. Watch for an emulsion, 
not just a mess of liquid. Slowly, you’ll 
notice a thicker consistency forming. If 
not, slow down your oil addition or stop 
altogether and let things mix. Once all 
the oil has been added, season with 
salt and pepper to taste, then store in 
a tightly sealed container in your fridge 
for up to three days.
7. Remove the chilled mamaliga from 
the fridge and turn it out of the greased 
container. Cut into 1-inch-wide slices, 
then cut those into 1-inch-wide sticks 
— you’re looking for something like a 
giant french fry shape.
8. Heat about ½ inch of oil in a skillet to 

350-365°F. In a large, shallow bowl or 
dish, combine a generous cup of flour 
with a good amount of salt, pepper, 
and other seasonings (here I might use 
a bit of paprika, dried basil and onion 
powder.)
9. Dredge the sliced mamaliga in the 
seasoned flour, covering it complete-
ly. Shake off any excess flour, then 
carefully place the mamaliga in the oil. 
Repeat until the pan is about half full, 
then fry until the exteriors are becom-
ing golden brown and crispy. Turn and 
continue frying until evenly browned 
and warmed through. This should take 
about 5 minutes. As the fried mamaliga 
comes out of the oil, allow it to drain 
well and land it on a pile of paper tow-
els or clean brown paper bags. Season 
with salt and pepper. Repeat this pro-
cess with remaining pieces.
10. Serve fried mamaliga with a gener-
ous side of the roasted garlic sauce for 
dipping and enjoy.

ZUCCHINI AND GARLIC LATKES 
WITH YOGURT-LEMON-DILL SAUCE
Yield: 16-20 latkes and 1 pint sauce

Latke Ingredients

2 lb. zucchini, grated on the large side of a box 

grater

4 cloves garlic, minced

8 oz. onion, grated or minced

½ cup all-purpose flour

½ cup matzah meal

2 eggs, beaten

2 Tbsp. salt

Several grinds of pepper, to your liking

Sauce Ingredients

2 cups plain Greek yogurt

Zest and juice of 1 lemon

2 tsp. dried dill weed or 2 Tbsp. chopped fresh

Salt and fresh ground pepper to taste

Toasted slivered almonds, optional as garnish

Oil for frying

Latke Directions
1. Grate the zucchini into a bowl. Add 
the 2 Tbsp. salt and mix well to coat. 
Let this sit for 10 minutes on the count-
er. Then, working in batches, wrap 
about 1-2 cups of the zucchini shreds in 
a towel and wring out all the moisture 
you can. Wring the liquid into a contain-
er, then place the zucchini shreds into 
a second bowl, and repeat until you’ve 
done them all.
2. Add the garlic, onion and pepper 
to the bowl with the zucchini. Mix well 
and allow to mingle for a few moments. 
Add the matzah meal, flour and egg, 
then mix well to combine everything. If 
the mixture seems dry, add a bit of the 
zucchini liquid back in; if there’s a lot of 
liquid in your mix, add a little more flour 
or some potato starch, if need be.
3. Heat about ½ inch of oil in a skillet 
to 350-365°F. Scoop in about ¼-cup of 
latke mix and flatten down slightly. 
 Repeat until the skillet is about half 
full; don’t overload it. As the latkes 
become browned and crispy, flip them 
over and continue to cook until they’re 
done: brown on the outside, crispy and 
fully cooked inside with no visible wet 
egg/zucchini mix at the center. Remove 
finished latkes from the skillet, drain 
excess grease back into the skillet, and 
transfer to paper towels or clean brown 
paper bags. Season with salt and pep-
per before the oil dries completely, as 
it’ll adhere better. Repeat with remain-
ing latke mix, frying in as many batches 
as needed.

FOOD
FROM THE HOME KITCHEN 
OF CHEF AARON

continued from page 40

