Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Fiddling around in the kitchen, I come up with a recipe for my 'dream latke'.....leeks, spinach, zucchini and mashed potatoes fried to golden perfection. More Sephardic than Eastern European, I top with sour cream, diced tomato and lemon zest. Greek yogurt would be good but I don't have any in the house.
A little of this and more of that ended up making 24 good sized latkes. I have to make calls; need to give them away. A week of tasting assorted fried doughs and potatoes has me scared.....it'll be a real miracle if I can fit my clothes by the end of the eight days!
|Number of servings:||makes 24 large latkes, 10 - 12 servings|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
Saute the leeks over medium low heat in 2 tablespoons of oil. Cook them slowly until they are wilted.
Add the chopped spinach, grated zucchini and parsley. Cook over low until vegetables are tender and most of the water is evaporated.
Add remaining ingredients and stir well.
Heat oil just to cover the bottom of a frying pan. Place about 1/4 cup of the mixture into the oil and fry over medium heat. When golden brown, flip and fry until brown.
Serve plain or with sour cream, yogurt and/or diced tomato and lemon zest.
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