Leek Latkes are the marriage of amazing fried latke flavor with the mild sweetness of leeks. Your Rosh Hashanah simanim menu will shine with this leek recipe!
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This idea came to me by surprise. As I was conceptualizing our simanim dinner, I turned to my husband and said “I’m going to make leek latkes.” To which he cleverly replied, “can leeks latke?” To be honest, I wasn’t sure.
I walked into my kitchen the day I was testing the recipe, and I was full of hope. I had worked my mind around how I wanted to get at the dish, and all I could do was cook it and hope for the best. I cleaned and checked the leeks all the while wondering to myself, “can leeks latke?” Finally, I got the ingredients into my food processor and pulsed away.
I was concerned about some technical matters. For one, I don’t typically add onion to latkes. I feel it adds unnecessary moisture, which prevents them from crisping up. With the mild leek flavor, I knew the onion was needed to enhance the flavor profile. I was still very conscious of the moisture issue. So, I was very careful. I dried my leeks after washing them. As you will see in the recipe below, I even drained the leeks and onions after the food processor.
I finished the mixture, scooped some into the hot oil and hoped for the best. They looked and smelled amazing, but I still had to wait. If you burn your tongue with hot oil, it’s very hard to tell how your food tastes! Finally, I could taste them… I immediately texted my husband at the office “I’m a genius, leek latkes are genius.” I made no adjustments, no tweaks. This recipe was perfect right out the gate.
I am so happy to bring this bit of perfection to your Rosh Hashanah as well. For me, I will be making more leek latkes this week because I couldn’t keep my family out of the batches I made. They are just too good. You can freeze them. You can make them regular or mini-sized. I made a batch each way and find that I prefer the mini ones because they have an addictive snack-like quality.
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Jump to RecipeServes: 6 Prep Time: 10 Minutes Cook Time: 10 Minutes
Ingredients:
- ½ Onion, in fourths
- 2 Large Leeks, cut into 3-4 inch long pieces
- 2 Eggs
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Matzo Meal
- Oil for frying
Instructions:
- Grind the Onion and Leeks in a food processor until a nice pulp.
- Wrap the leek-onion mixture in paper towels to drain.
- Heat 1” of Oil in a skillet on Medium heat.
- Beat Eggs, Kosher Salt, Black Pepper. Add the leek-onion mixture and the Matzo Meal. Mix until evenly distributed.
- Fry the latkes. Scoop ¼ of mix per latke into the oil. For mini latkes, scoop 1 Tablespoon of mix per latke. Fry until browned on the bottom and edges, then flip and finish frying until evenly browned on both sides.
- Serve hot. Great plain or you can serve with Sour Cream, salsa, ranch or nearly any sauce.
Leek Latkes
Ingredients
- ½ Onion in fourths
- 2 Large Leeks cut into 3-4 inch long pieces
- 2 Eggs
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Matzo Meal
- Oil for frying
Instructions
- Cut the onion into 4 pieces. Clean and cut the leeks into 3 or 4 inch long pieces. Grind the Onion and Leeks in a food processor until a nice pulp.
- Wrap the leek-onion mixture in paper towels to drain.
- Heat 1” of Oil in a skillet on Medium heat.
- Beat Eggs, Kosher Salt, Black Pepper. Add the leek-onion mixture and the Matzo Meal. Mix until evenly distributed.
- Fry the latkes. Scoop ¼ of mix per latke into the oil. For mini latkes, scoop 1 Tablespoon of mix per latke. Fry until browned on the bottom and edges, then flip and finish frying until evenly browned on both sides.
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