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Leek Latkes

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Ingredients

Adjust Servings:
1/2 Onion, cut into 4 pieces
2 Large Leeks, cut into 3 or 4 inch long pieces
2 Eggs
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
2 TBS Matzo Meal
Oil for frying

Leek Latkes

A Rosh Hashanah Simanim Recipe

Cuisine:

    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!

    • 20 Minutes
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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!

    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.

    Cook and comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook.  

    #BetheMasterofMealtime     #CandidlyDelicious

    Steps

    1
    Done

    Grind the Onion and Leeks in food processor until a nice pulp.

    2
    Done

    Wrap the leek-onion mixture in paper towels to drain.

    3
    Done

    Heat 1” of Oil in a skillet on Medium heat.

    4
    Done

    Beat Eggs, Kosher Salt, Black Pepper. Add the leek-onion mixture and the Matzo Meal. Mix until evenly distributed.

    5
    Done

    Fry the latkes. Scoop ¼ of mix per latke into the oil. For mini latkes, scoop 1 TBS of mix per latke. Fry until browned on the bottom and edges, then flip and finish frying until evenly browned on both sides.

    6
    Done

    Serve hot. Great plain or you can serve with Sour Cream, salsa, ranch or nearly any sauce.

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