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LIMA BEAN LATKES




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




2 cups cooked lima beans
2 garlic cloves
1 tablespoon fresh rosemary (or 1 teaspoon dried)
3 large eggs
4 tablespoons water
2 tablespoons extra-virgin olive oil
3 tablespoons almond flour
1-1/2 teaspoons ground cumin
1 teaspoon salt (or even a little more)
1/2 teaspoon ground black pepper
1/2 teaspoon baking soda (optional)
6 (or more) tablespoons olive oil


Recipe



1. I prepare lima beans by soaking the dried beans in water overnight. The next morning, drain them, place in a large pot, cover with a couple of inches of water and cook for 40 minutes.

2. Blend lima beans, garlic and rosemary in food processor to coarse paste.

3. Add eggs, 4 Tablespoons water and extra-virgin olive oil; blend until smooth.

4. Add almond flour, cumin, salt, pepper and baking soda and blend. Pour batter into bowl.

5. Heat 6 Tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.

6. Working in batches, drop batter by heaping tablespoonfuls into hot oil.

7. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow to get hot before adding more batter.