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Parsnip and Leek Latkes

Parsnip and Leek Latkes Pg. 41

I serve these latkes with my favorite chicken or pot roast as a side dish. They are fragrant and so savory.                   

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 1 large russet potato, grated, all the water squeezed out
  • 2 medium leeks, white parts only, sliced thinly
  • 2 medium parsnips, peeled and grated
  • 3 tablespoons matzo meal
  • 5 egg whites (whites make food crispy, yolks make food cakey)
  • Kosher salt and freshly cracked pepper
  • ½ cup duck fat


1. Mix all of the ingredients together. (I always make a small “tester” latke to make sure my seasoning is correct).

2. Heat a large sauté pan with the duck fat over medium heat. When the fat is hot and sizzles when a bit of potato is put in it, drop the latke mixture from teaspoons into the fat. Brown on each side and transfer to a paper-towel lined pan.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW

magazine cover pesach 2013