Leeks add a subtle sweetness to this latke from Israeli Soul author chef Michael Solomonov.
Excerpt/Adapted from Israeli Soul by Michael Solomonov. Copyright © 2018 by Michael Solomonov. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
- 2 medium russet potatoes, peeled and grated (or Yukon Gold potatoes)
- 3 leeks, whites only, thinly sliced and rinsed
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- Canola oil, for frying
Mix together the potatoes, leeks, flour, and salt in a large bowl. Set aside for 10 minutes to allow the potatoes to release some starch, which will help hold the latke together.
Pour about ¼ inch of canola oil into a medium skillet and place over medium-low heat. Make one big pancake by spooning the batter into the skillet and pressing it down evenly in the pan. Fry for 10 to 15 minutes per side, or until cooked through and crispy on the outside. Let cool slightly, then cut into wedges.