Best 4 Leek Kale And Potato Latkes Recipes
**Leek, Kale, and Potato Latkes: A Culinary Symphony of Savory Delights**
Embark on a culinary journey with our tantalizing leek, kale, and potato latkes, a symphony of flavors that will delight your taste buds. These delectable fritters, rooted in the traditions of Jewish cuisine, combine the earthy sweetness of leeks, the hearty goodness of kale, and the comforting warmth of potatoes. Indulge in a symphony of textures, from the crispy outer shell to the tender, flavorful interior. Each bite is an explosion of savory goodness, enhanced by the aromatic herbs and spices that dance upon your palate. Whether you're seeking a hearty breakfast, a delightful lunch, or a satisfying dinner, these latkes will leave you craving for more. Discover the secrets behind this culinary masterpiece and elevate your home cooking to a new level of artistry.
**Additional Recipe Inspiration:**
- **Potato Latkes with Smoked Salmon and Crème Fraîche:** Experience a harmonious blend of crispy potato latkes, luscious smoked salmon, and velvety crème fraîche. This elegant dish is perfect for special occasions or a luxurious brunch.
- **Sweet Potato Latkes with Maple Syrup and Candied Pecans:** Embark on a sweet and savory adventure with these latkes made from vibrant sweet potatoes. Drizzle them with pure maple syrup and top with crunchy candied pecans for an irresistible treat.
- **Zucchini Latkes with Feta Cheese and Mint:** Create a refreshing and flavorful variation with zucchini latkes. Crumbled feta cheese and fresh mint add a delightful contrast of textures and flavors, making these latkes a perfect appetizer or side dish.
- **Apple Latkes with Cinnamon Sugar:** Indulge in a delightful fusion of sweet and savory with apple latkes. The natural sweetness of apples pairs perfectly with a sprinkle of cinnamon sugar, creating a comforting and nostalgic treat.
HERBED POTATO LATKES WITH KALE
The classic latke gets an update with chopped kale, chives and dill.
Provided by Food Network Kitchen
Time 30m
Yield about 12 latkes
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with paper towels.
- Grate the potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large mixing bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
- Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to the prepared baking sheet.
- Heat 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven to keep warm while cooking the remaining pancakes.
- Serve with sour cream.
LEEK, KALE AND POTATO LATKES
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 30m
Yield Makes 2 to 2 1/2 dozen, serving 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
- In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams
MASHED POTATOES WITH KALE AND LEEKS
i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!
Provided by hlkljgk
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cube and boil potatoes (with skins) in lightly salted water.
- strain, reserve 1 cup water.
- sautee garlic and leek in 2 Tbs oil until translucent.
- add kale, sautee until wilted.
- mash potatoes with reserved water, 2 remaining Tbs of oil.
- fold in sauteed veggies.
- add salt and pepper to taste.
POTATO LEEK LATKES
This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.
Provided by Michael Zick Doherty
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
- Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 19.6 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 639.8 mg, Sugar 1.7 g
Tips:
- For crispy latkes, use a combination of grated and shredded potatoes. The grated potatoes will provide a crispy exterior, while the shredded potatoes will help to bind the latkes together.
- Squeeze as much moisture as possible out of the grated potatoes before cooking. This will help to prevent the latkes from being soggy.
- Use a large skillet or griddle to cook the latkes. This will help to prevent them from overcrowding and sticking together.
- Cook the latkes over medium heat. This will help to prevent them from burning.
- Serve the latkes immediately with your favorite toppings. Some popular toppings include sour cream, applesauce, and smoked salmon.
Conclusion:
Leek, kale, and potato latkes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make sure that your latkes are crispy, flavorful, and perfect every time.
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