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 p...