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The zucchini latkes recipe we posted a few days ago is delicious, and a perfect low-carb Hanukkah option. Jess told me, however, good as the zucchini latkes are, they don’t really give her the feeling of latkes like her grandmother, Bashy, used to make. Bashy made latkes year-round, not just on Hanukkah. She wasn’t a good cook, but she cooked a lot, and with a lot of love. Jess always says that if Bashy had bothered to mix her latkes batter (she pronounced them lat-KEYS), they would surely have been tastier. Instead, Bashy dumped the ingredients together, fried up potato latkes at lightning speed, and served them sitting in a puddle of vegetable oil. Jess told me she’d put so much cinnamon-sugar on Bashy’s latkes that the lack of mixing and the excess oil weren’t even noticeable.
With latkes on the brain, I decided to try to make some for Jess that would remind her of Bashy’s latkes, but not taste like them. I-of course-skipped the cinnamon-sugar and served them with sour cream.
3 medium leeks, cleaned and cut into 2-inch pieces
2 tablespoons whole wheat flour
1/4 cup sour cream
salt & pepper to taste
1/2 cup canola oil for frying
sour cream or yogurt for serving
Place the leeks in a pot of lightly salted boiling water and cook for 20 minutes until soft. Remove and place in a colander in the sink to cool for 10-15 minutes. Squeeze most of the liquid out of the leeks with your hands.
Puree the leeks with a hand blender or in a food processor.
Whisk the egg in a bowl. Mix in the leek purée, flour, sour cream, salt and pepper. The mixture should resemble pancake batter.
Heat the oil in a large frying pan and spoon 1/4-cup mounds of the batter into the pan, flattening them into 1/4-1/2 inch thick patties with the back of a spatula. Fry the patties until they are golden, flipping them once (about 4 minutes on each side). Transfer the patties to paper towels to drain off excess oil.
Serve hot with sour cream or yogurt.
Makes 6-8 latkes