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