Serves 20
30 min
Potato Latkes With Leeks
Recipe GLPRe665b009badea5
Golden, crispy potato and leek latkes served as a main course. Shredded russet potatoes are combined with tender leeks, flour, eggs, and seasonings, then pan-fried in olive oil until the edges are deeply browned and the centers are tender. Serve warm with creamy crème fraîche and fresh dill.
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Ingredients
1 1/4 lbs russet potatoes
1 large leek, white and light green parts, cleaned and sliced thin
3 tablespoons all-purpose flour
1 teaspoon sea salt
ground black pepper to taste
2 extra large eggs, lightly beaten
olive oil for frying
1/2 cup crème fraîche for serving
fresh dill tips for garnish
Directions
Peel and coarsely grate the russet potatoes into a large bowl. Working quickly to prevent browning, squeeze out excess moisture from the potatoes by pressing them in small handfuls against the side of the bowl, then transfer to paper towels and squeeze again to remove as much liquid as possible.
Clean the leek by slicing it lengthwise and rinsing between the layers to remove any trapped soil. Slice the white and light green parts thinly and add to the dried potatoes.
Add the flour, sea salt, and black pepper to the potato and leek mixture. Stir to combine evenly.
Pour the lightly beaten eggs over the mixture and fold gently with a spatula until everything is well bound together.
Heat a thin layer of olive oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, form the potato mixture into flattened patties about 2 inches across and 1/2 inch thick. Place them gently into the hot oil.
Fry for 4-5 minutes per side until the edges are golden brown and crispy and the centers are tender when pierced with a fork. Work in batches, adding more oil as needed between batches. Drain cooked latkes briefly on paper towels.
Arrange the warm latkes on a serving platter. Top each with a small dollop of crème fraîche and a sprig of fresh dill before serving.
