Leek Latkas -- recipe, anyone?

BrachaVHatzlocha

Sun, Sep 09 2007, 8:50 am

When I was in sem, the people ate at for Rosh Hashana served a small piece of leek latkas for a simun. I really liked it, but they didnt serve more.

If it's not a lot of work, I'd like to try to make them myself.

Anyone have a recipe?

Also, how do you wash/check leeks? I've never used it before!

Thanks!

Mommy3.5

Sun, Sep 09 2007, 10:00 pm

It's not that hard. I just made a bunch today!

3 large leeks, green part removed
1 egg
salt and pepper
flour to bind

boil leeks till soft
grind in food processor
add egg salt, pepper and flour

drop by teaspoonful into hot skillet and brown on both sides.

Yields about 22-24 small latkes.

MamaBear

Sun, Sep 09 2007, 11:45 pm

My recipe is a little different:

http://www.cookingwithsheilah.......html
POTATO AND LEEK PATTIES

Leeks resemble oversize scallions but have a milder flavor with a nutty sweetness. Only use the white and pale green parts.

1 1/2 cups cold mashed potatoes (about 2 medium)
1 small onion, finely chopped
1 or 2 garlic cloves, finely chopped
1/4 cup plus 2 tablespoons all-purpose flour
2 large eggs, lightly beaten
2 1/2 tablespoons butter or margarine, melted and cooled
3 to 4 medium-size leeks, mostly whites with a small amount of green, roots removed
salt
freshly ground pepper
canola oil for frying
In a large bowl mix together the mashed potatoes, onion, garlic, flour, eggs, butter, and 1/4 cup water. Mix well and let mixture rest for about 30 minutes.

Remove the tough outer leaves from the leeks then wash and soak the leeks to remove all dirt and grit. Slice the leeks into 1-inch pieces and boil in water for 5 minutes. Remove from the pot and immediately place them in a bowl of ice water to stop the cooking. Squeeze out the excess water, chop the leeks, and add them to the potato mixture and mix well. Add salt and freshly ground pepper to taste.

In a large skillet, heat enough oil to cover the bottom of the pan and place large spoonfuls of the leek mixture into the hot oil. Cook until brown on the bottom, then turn the patties over and cook until firm and brown on the top. Drain well on paper towels and serve. Makes about 15 patties

shalhevet

Tue, Sep 11 2007, 5:39 pm

Cut the leek with a knife along its length into half. Separate each piece. Soak for 3 minutes in dishwashing solution. Wash thoroughly and, at the same time, rub hard with your finger/thumb along the length of the piece (to remove any bug stuck to it).

It's not such a big deal. This is how to do it in EY, so I hope it's the same in America. (Mine's just been cooked in the chicken soup - yum!)