Ingredients
Check off ingredients as you go
- Makes about 18 latkes
- 3 leeks (white and green parts)
- 2 large eggs
- 2 large potatoes
- Salt, pepper
- 4 Tbsp matzo meal
- vegetable oil
Wash the leeks and cut them into chunks. Peel and cut the potatoes, then cook them together with the leeks in water or in a steamer. Drain. Once cooled, squeeze them well to remove all the water.
Finely blend the leeks and squeeze out any excess water. Mash the potatoes. Lightly beat the eggs, then add the leeks and potatoes. Season with salt and pepper. Pour in the matzo meal and mix. The mixture should stay fairly soft.
Shape into balls, flatten them slightly and fry them in oil in a skillet. Transfer to paper towels after cooking and sprinkle with salt. Serve warm or cold.
Variations
- Add the potatoes grated raw to the mixture instead of cooking them with the leeks.
- Bake at 200°C (400°F) for about 30 minutes, turning halfway through.