In my experimenting with a variety of different vegetables for Hanukkah latkes, my wife decided that these Leek Latkes take first prize. They look fancy, but they are easier to make than traditional Potato Latkes as no food processor is needed. And of course they are lower in carbohydrates and healthier than potato pancakes. So treat the adults at your Hanukkah party a special Hanukkah latke this year with these delicious Leek Latkes.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients:
- 4 large leeks, washed and sliced into 1/4 inch circles
- 4 eggs, beaten
- 1 cup whole wheat flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. basil (optional)
- oil, for frying
Preparation:
1. In a large soup pot, bring a few inches of water to a boil. Add leeks. Cover. Turn heat down to low. Cook for 5-7 minutes, or until the leeks are bright green and just tender.
2. Drain the leeks in a colander, and let them cool a bit.
3. Place leeks in a mixing bowl. Add beaten eggs. Add flour or matzah meal. Season with salt, pepper and basil. Mix well.
4. On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool.
5. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.
Yield:14-16 latkes
Tips:
1. Adjust the heat when frying so it is just right. If you fry on too high heat, the pancakes might burn. But if you fry on too low heat, the pancakes will be mushy rather than crisp.
2. Use enough oil when frying so that the pancakes won't burn, but don't use so much oil that the pancakes are oily.
3. Don't make the pancakes too large that they fall apart when flipped over.
2. Drain the leeks in a colander, and let them cool a bit.
3. Place leeks in a mixing bowl. Add beaten eggs. Add flour or matzah meal. Season with salt, pepper and basil. Mix well.
4. On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool.
5. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.
Yield:14-16 latkes
Tips:
1. Adjust the heat when frying so it is just right. If you fry on too high heat, the pancakes might burn. But if you fry on too low heat, the pancakes will be mushy rather than crisp.
2. Use enough oil when frying so that the pancakes won't burn, but don't use so much oil that the pancakes are oily.
3. Don't make the pancakes too large that they fall apart when flipped over.