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Hanukkah (Chanukah) Recipes
Potato, Leek and Onion Latkes (Pareve)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
INGREDIENTS
6 large Idaho potatoes
3 medium or large onions
2 large leeks, about 1 inch in diameter and about 4 inches long,
white part only
3 eggs
Kosher salt, to taste
White pepper, to taste
PREPARATION
1. Peel the potatoes and place them in a bowl of cold water.
Peel the onions and place them in the cold water also. Cut off
the green part of the leek and clean the white part.
2. Dry the potatoes with a paper towel and
process them with a medium shredding disc in a food processor.
Process the onions and the leeks also. Mix with the eggs, salt
and pepper.
3. Heat a frying pan and add about a half-inch
of oil. Let the oil get very hot. Add a large spoonful of the
potato mixture, gently flatten it with the back of a spoon or
spatula, and then be patient. Do not move the latkes or peek
until they begin to get very brown along the edges. Turn them
carefully with a large spatula and a fork to hold the loose
potatoes in place.
4. Cook until golden brown on the second
side and gently remove to a brown paper bag on a cookie tray.
Be sure to cook these latkes long enough to cook the potatoes
through.
