Go Back
+ servings
Leek Latkes

Leek Latkes

Course: Appetizer, Breakfast, Dessert, Dressings and Sauces, Drinks, Main Course, Salad, Side Dish, Snack, Soup
Cuisine: Kosher, Pescatarian, Vegetarian
Keyword: Entertaining, Fall, Husband-approved, Nut-free, Rosh Hashanah, Wheat-free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 375kcal
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!
Print Recipe


  • 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


  • 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.



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


Sodium: 123.3mg | Sugar: 1.6g | Cholesterol: 62mg | Calories: 375kcal | Fat: 39g | Protein: 2.9g | Carbohydrates: 7.3g