Leek, Kale and Potato Latkes
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold)
- 2large leeks, halved lengthwise, cleaned and sliced very thin
- ½pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed)
- 1teaspoon baking powder
- Salt and freshly ground pepper to taste
- 2teaspoons cumin seeds, lightly toasted and coarsely ground
- ¼cup chopped chives
- ¼cup all-purpose flour or cornstarch
- 2eggs, beaten
- About ¼ cup canola, grape seed or rice bran oil
Nutritional analysis per serving (27 servings)
57 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 120 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
these are delicious only change I made was to put all ingredients after mixed into a colander to drain off extra liquid and I cooked them on an electric griddle on high this way I achieved crispiness and latkes didn't fall apart, tasted great with sour cream or homemade applesauce. cooking on griddle also eliminated extra oil so they weren't greasy, served leftovers with eggs next day
Amazing! I followed the suggestions and I added one shredded carrot and a half cup grated onion. I also use 3 eggs since it sounded like binding was an issue. I also added 2 pinches of cayenne pepper. I didn't have time to make sauce so I bought hot mango chutney and hot coriander chutney. Perfect complements. Will make again and soon!
First pressing just the shredded potato with the salt through a chinois strainer or squeezed thoroughly in a towel and then adding the other ingredients allowed no loss of egg and other vital flavors to the recipe...try that next time.
Make in advance. Then freeze on cookie sheet. When ready to eat, days or even months later, move directly from freezer to cookie sheet in 350 degree F oven and cook 7-8min each side. Then serve! We do this with all Latkes
added shredded carrots too
Doubled egg and cornstarch (flour) and didn’t regret it. Even so the batter seemed as if would fall apart in the pan. Being so far in, I went ahead and fried these. My advice: other than flattening, if you don’t disturb the latkes too much they will hold together surprisingly well. The drainage step seems counter productive (but I’m one of those people who modifies recipes). Yeah I also added a grated carrot as other reviewers suggested. Had with smoked salmon and called it dinner.
Advertisement