A latke recipe for Hanukkah and all year

Leek Latkes, Smoked Salmon and Lemon-Yogurt Cream Makes 20 latkes and 1 cup cream.

 For the cream:


1 cup labane (or Greek yogurt) Juice and zest of 1 lemon 1 TB olive oil 2 tsps whole mustard seeds 2 tsps poppy seeds 1/2 tsp salt 1/4 tsp freshly ground black pepper

 For the latkes:


 4 large or 6 medium leeks, white and light green parts only, trimmed and diced into 1/4-inch pieces 1 large potato, peeled and finely grated 1 large onion, finely chopped 8 chives, thinly sliced 2 eggs, lightly beaten 1 tsp baking powder 1 TB cornstarch 1 tsp salt 1/2 tsp freshly ground black pepper Vegetable oil for frying 1/2 lb smoked salmon or lox, chopped


Make the Cream:

 In a medium bowl whisk together the labane, lemon juice, lemon zest, olive oil, mustard seeds, poppy seeds and 1/2 tsp each of salt and pepper. Cover and refrigerate until ready to use.


 Make the Latkes:


 1. Put leeks in large bowl, cover with cold water and rinse thoroughly. 2. Bring a pot of salted water to a boil and blanch the leeks for 3 minutes. Drain, removing as much water as possible. 3. In a mixing bowl combine the cooked leeks, potatoes, onions, chives, eggs, baking powder, cornstarch, salt and pepper. 4. In a heavy skillet heat a few TBs of vegetable oil over medium heat. Form patties using 1/3-cup batter and fry a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels. 5. To serve: Top latkes with smoked salmon and a dollop of the Lemon-Yogurt Cream


This is a recipe with way too many step for us but for you cooks out there...enjoy!!

SOURCE

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