nutritional information

Per Serving (3 latkes plus 2 1/2 Tbs. topping):

  • Calories: 199
  • Protein: 4 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 28 g
  • Cholesterol: 0 mg
  • Sodium: 59 mg
  • Fiber: 2 g
  • Sugar: 4 g

Eggless Leek and Potato Latkes

Eggless Leek and Potato Latkes

Makes 18 latkes

Boiling the potatoes in their skins keeps the flesh from absorbing extra moisture. Serve latkes with applesauce, if desired.
Dilled Yogurt
  • 1 cup unsweetened plain soy yogurt
  • 1 Tbs. chopped fresh dill
  • 6 medium Yukon gold potatoes (1 ½ lb.)
  • 1 pinch salt
  • ¼ cup plus 1 Tbs. olive oil, plus more for frying, if necessary
  • 1 medium leek, white and pale green parts halved and cut into ¼-inch-thick slices (2 ⅔ cups)
  • 2 Tbs. plain dry breadcrumbs
  • 6 sprigs dill, for garnish

1. To make Dilled Yogurt: Stir together yogurt and dill in small bowl; season with salt and pepper, if desired. Chill 1 hour.

2. To make Latkes: Place unpeeled potatoes in large saucepan, and cover with 1 inch water. Add salt, and bring to a boil. Cover, reduce heat to medium-low, and simmer 30 minutes, or until potatoes are very tender when pierced with fork. Drain potatoes, and rinse under cold water. Let stand until cool enough to handle.

3. Heat 1 Tbs. oil in large nonstick skillet over medium heat. Add leek, and season with salt and pepper, if desired. Sauté 5 minutes, then cover, reduce heat to medium-low, and cook 5 to 7 minutes more, or until leek is soft but not brown, and liquid has evaporated.

4. Peel potatoes, and mash with potato masher in large bowl. Stir in leek mixture and breadcrumbs, and season with salt and pepper, if desired. Shape 1/4 cup potato mixture into 2 1/2-inch patty, and place on plate. Repeat with remaining potato mixture until you have 18 patties.

5. Heat remaining 1/4 cup oil in large nonstick skillet over medium heat. Add 4 Latkes to pan, and brown 3 minutes per side, turning carefully with 2 spatulas so oil doesn’t splatter. Add more oil to pan if it becomes dry. Garnish with Dilled Yogurt and dill sprigs, if using.

December 2012 p.60

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My family loves to try this recipe at Christmas, and we love it every time. This recipe was the best we have ever tried, and we will be using this for the upcoming Christmas. The soy yogurt was substituted, but the dish is overall wonderful, no matter which religion you belong too. Growing up, this was always considered a dish Jews ate, but now a wide variety of religions use it as tradition. We will use this for many years to come!

Caroline Shepard - 2015-10-25 19:14:33

I always have to replace eggs with egg replacer or flax/chia egg mix alternatives as I am allergic to eggs. If things do not hold together this is perfect but I will use a little millet flour and water mix (very sticky) and it is lovely for these and burgers.

Pongodhall - 2015-04-08 07:25:03

This is a vegan recipe dont go complainning about how you would change it. besides its delicious

Savannah Middleton - 2014-12-12 00:47:26

Look yummy. Wasn't told how to cut the leeks?

hasvin - 2013-12-06 11:16:53

Sounds like great recipe. However, I would change some things: instead of boiling the potatoes, I would grate them, and drain excess of liquid. Then instead of bread crumbs, I would add potato starch. Then Proceed with the recipe. I call them POTATO PANCAKES. With DEANS BUTTER MILK, they are the most delicious, yum!

Matylda Slomski - 2013-12-05 16:19:19