Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Potato Leek Latkes

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Potato Leek Latkes

Article excerpt

At Hanukkah, eating foods fried in oil is tradition. It commemorates the miracle in which a small amount of consecrated oil - only enough for one day - kept the desecrated Temple's menorah alight for eight days, until more oil could be located.

Latkes are best hot from the skillet with sour cream and/or applesauce.

1 pound (2 medium-large) russet or Yukon Gold potatoes, peeled and coarsely grated on a box grater

3 medium leeks, white part only, thinly sliced, well rinsed and dried

¼ cup all-purpose flour

1 teaspoon kosher salt

Canola oil, for frying

In large bowl, with spoon and hands, mix potatoes, leeks, flour and salt. Cover and set aside for 10 minutes to allow potatoes to release some starch, which will hold latkes together. …

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