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These are my favorite potato latkes. I love the sweetness of the Yukon Gold potato with the mildly pungent leeks. Both the potatoes and the sauteed leeks are naturally moist. We found draining them in a strainer before combining all the ingredients prevented the mixture from becoming too soupy. Also, dropping scoopfuls onto cookie sheets for oven baking made the process quick and easy.
| Kosher Status: | Parve |
| Number of servings: | 12 |
| Main Ingredient(s): | |
| Preparation Time: | 00:30 |
| Cooking Time: | 00:20 |
| Skill Level: | 2 (1 Easy - 5 Hard) |
| Estimated POINT value: | |
| Average Rating: | 5/5 |
Ingredients:
- 3 pounds Yukon Gold potatoes, peeled weight (about 3 1/2 pounds with peel)
- 1 pound leeks, peeled weight after trimming and washing
- 1/4 cup canola oil, plus oil for frying
- 6 eggs
- 1 cup flour (use potato or rice flour for gluten free)
- 1/2 teaspoon baking powder
- 1 tablespoon salt
- 1 teaspoon black pepper
Steps:
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Yukon Gold Potato and Leek Latkes
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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