Best 2 Potato Leek Latkes Recipes

Potato leek latkes, a crispy and flavorful variation on the classic latke, are a delightful treat that combines the earthy flavors of leek with the comforting taste of potato. Whether you're celebrating Hanukkah or simply looking for a delicious and unique side dish, these latkes are sure to become a favorite. Read on to learn how to create the perfect potato leek latkes, with tips on choosing the right ingredients, preparing the batter, and achieving the perfect golden-brown texture.

Here are our top 2 tried and tested recipes!

POTATO LEEK LATKES

Potato Leek Latkes image

This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.

Provided by Michael Zick Doherty

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 6

Ingredients

2 russet potatoes, cut into small pieces
1 leek, cut into small pieces
3 eggs
¼ cup flaxseed meal
1 teaspoon salt
½ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 19.6 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 639.8 mg, Sugar 1.7 g

LEEK, KALE AND POTATO LATKES

Leek, Kale and Potato Latkes image

These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.

Provided by Martha Rose Shulman

Categories brunch, dinner, appetizer, side dish

Time 30m

Yield Makes 2 to 2 1/2 dozen, serving 6

Number Of Ingredients 10

Ingredients

5 cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold)
2 large leeks, halved lengthwise, cleaned and sliced very thin
1/2 pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground
1/4 cup chopped chives
1/4 cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the Right Potatoes: Select starchy potatoes like Russets or Yukon Golds, as they hold their shape well during the frying process.
Prep the Leeks Properly: Thoroughly clean the leeks, removing any dirt or grit. Slice them thinly and rinse them well to remove any remaining debris.
Use a Large Bowl: Make sure you have a large enough bowl to accommodate the potato-leek mixture comfortably.
Form the Latkes Carefully: Use a spoon or your hands to gently form the latkes. Avoid over-handling, as this can make them fall apart during frying.
Don't Crowd the Pan: Fry the latkes in batches, ensuring there's enough space between them to prevent overcrowding.
Flip at the Right Time: Wait until the edges of the latkes are golden brown and the undersides are set before flipping. This prevents them from breaking apart.
Drain on Paper Towels: After frying, place the latkes on paper towels to drain off excess oil.
Serve with Accompaniments: Pair the latkes with traditional toppings like sour cream, applesauce, or smoked salmon.

Conclusion:

Potato-leek latkes are a delightful dish that combines the flavors of potato, leek, and herbs. Whether you're making them for a special occasion or simply as a comforting weeknight meal, these latkes are sure to impress. By following these tips and the detailed recipes provided in the article, you can easily create delicious and crispy potato-leek latkes that will be a hit with your family and friends.