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Vegetable Potato Pancakes with Leeks

Dorot Latkes

If you like leeks and herbs, these latkes will delight your taste buds. The sour cream topping adds a layer of creamy, seasoned goodness to savor. 

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


Sour Cream Dip:

  • 7 ounces sour cream
  • 2 tablespoons mayonnaise
  • 3 fresh frozen garlic cubes
  • 3 fresh frozen dill cubes
  • A pinch salt
  • A pinch white pepper


  • 2 pounds fresh leek (about 4 leeks), white and light green parts only, chopped
  • 5 fresh frozen onion cubes
  • 2 fresh frozen garlic cubes
  • 4 fresh frozen parsley cubes
  • 2 eggs, beaten
  • 2 tablespoons flour
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil



1. In a small bowl, mix sour cream, mayonnaise, garlic and dill cubes, salt, and pepper until mixture is uniform and smooth.


1. Heat a large skillet over medium heat. 

2. Add onion cubes and leeks to the pan; sauté until soft, 3 to 5 minutes.

3. Add the garlic and parsley cubes, salt, and pepper; sauté until heated, about 3 more minutes.

4. Transfer to a medium bowl; cool for a few minutes.

5. Add eggs, flour to mixture; combine until mixture is soft and uniform.

6. Add vegetable oil to pan until it reaches ½-inch in depth, and reheat pan over medium. 

7. Add large spoonfuls of mixture to pan and cook 5 to 7 minutes on each side, or until golden. Transfer latkes to paper towel-lined plate. 

8. Serve latkes immediately, topped with Sour Cream Dip.

Contributed by: DOROT

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