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Potato Leek Green Latkes

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'll be a real miracle if I can fit my clothes by the end of the eight days!

Kosher Status: Parve
Number of servings: makes 24 large latkes, 10 - 12 servings
Main Ingredient(s):
Preparation Time: 00:30
Cooking Time: 00:30
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:


  • 4 cups leeks, about 3 large or 4 medium, washed and sliced thin
  • 8 oz. chopped fresh spinach (I let mine dry out on a cookie sheet overnight)
  • 2 cups grated zucchini
  • 2 cups small diced peeled potatoes, boiled until tender, drained and mashed
  • 1/4 cup fresh or 1 tablespoon dried parsley
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried red pepper flakes
  • 2 eggs
  • 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons oil plus more for frying



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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Potato Leek Green 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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