Pareve - Potato-Leek & Onion Latkes
Categories: Vegetable, Ethnic, Jewish, Euro, Side dish
Yield: 4 servings
6 ea Potatoes
2 ea Leeks white part only
3 ea Onions
3 ea Eggs
Kosher salt to taste
White pepper to taste
Peel your potatoes then place them in a bowl of cold water.
Peel onions then place them in the cold water as well.
Cut off the green part of the leek and clean the white part.
Dry potatoes with a paper towel.
Shred your potatoes, leeks & onions.
Mix shredded vegetables with eggs, salt & pepper.
Heat your skillet then add about a 1/2" of oil.
Allow your oil to get very hot.
Add a large spoonful of potato mixture
Gently flatten it with back of a spoon.
Do not move your latkes until they begin to get very brown along their edges.
Turn them carefully with a large spatula & a fork to hold any loose potatoes in place.
Cook until golden brown on other side then gently remove them to a brown paper bag on a cookie tray.
Cook your latkes long enough to cook potatoes through.
ORIGIN: Irma Balin, Chivago-IL, circa 2010
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Comments: 10
The word "pareve" means "neutral for keeping kosher"; latkes may be eaten with both meat meals and dairy meals (in the case of a meat meal, must be topped with applesauce and not sour cream, of course).