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Yukon Gold Potato and Leek Latkes

These are my favorite potato latkes. I love the sweetness of the Yukon Gold potato with the mildly pungent leeks. Both the potatoes and the sauteed leeks are naturally moist. We found draining them in a strainer before combining all the ingredients prevented the mixture from becoming too soupy. Also, dropping scoopfuls onto cookie sheets for oven baking made the process quick and easy.

Kosher Status: Parve
Number of servings: 12
Main Ingredient(s):
Preparation Time: 00:30
Cooking Time: 00:20
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


  1. 3 pounds Yukon Gold potatoes, peeled weight (about 3 1/2 pounds with peel)
  2. 1 pound leeks, peeled weight after trimming and washing
  3. 1/4 cup canola oil, plus oil for frying
  4. 6 eggs 
  5. 1 cup flour (use potato or rice flour for gluten free)
  6. 1/2 teaspoon baking powder
  7. 1 tablespoon salt
  8. 1 teaspoon black pepper



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Dana: Leah - please add the steps. Thanks!

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Yukon Gold Potato and Leek Latkes

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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.

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