Carrot Leek Latkes

I’ve had my fair share of potato latkes and I love them but I wanted to try something a little different. I came up with this recipe and it turned out better than I imagined.  These Carrot Leak Latkes are full of flavor and keep  really well in the fridge for a few days.  I wanted the vegetables to have maximum flavor so I sautéed them first and then added flour and eggs to keep them together.  They are best served a little warm or at room temperature.

The ingredients

Sauté the sliced likes and carrots

Add flour, baking powder, salt and eggs to a bowl

Mix well

Add the batter to the sautéed vegetables

Mix well

Fry until golden brown on each side

Serve with a mayonnaise based dipping sauce

Carrot Leek Latkes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 4 Leeks
• 2 cups shredded carrots
• 2 tbsp olive oil
• 1 1/2 teaspoons salt
• 1 cup flour
• 1 tsp baking powder
• 2 eggs
• 1/4 cup vegetable oil

Method

 

1. Wash leeks well and remove very dark green tops
2. Slice into 1/4 inch slices
3. Add sliced leeks and carrots to a frying pan with olive oil and 1/2 tsp salt
4. Sauté until vegetables soften
5. Mix flour, baking powder and 1 tsp salt in a bowl
6. Add two eggs and mix well
7. Add batter to the vegetables and stir until combined
8. Heat vegetable oil in a frying pan on medium heat
9. Add heaping tablespoon of batter to the pan to form a latke
10. Continue leaving space in between
11. Fry until gold brown on each side
12. Transfer to a paper towel lined plate
13. Repeat with the rest of the batter
14. Serve warm or at room temperature