Parsnip and Leek Latkes
Servings
6 Servings
Ingredients
- 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
Instructions
- Mix all of the ingredients together. (I always make a small “tester” latke to make sure my seasoning is correct).
- 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
