With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes from Zak the Baker might not be what you’re used to—and that’s a good thing. Most latkes are a lot of potato and a little bit of onion, but these are nearly half blanched leeks. And rather than grate raw potatoes, as you might for other latkes, you boil a single potato before blitzing it in a food processor along with the leeks, creating a finished texture that channels mashed potatoes. In place of egg, almond flour binds the mixture and also adds a touch of flavor you can’t put your finger on. Eat these with your hands (and tzatziki, if you don’t want to keep it vegan), and head here to read about why Zak the Baker wanted to highlight them this year for Hanukkah.
Recipe information
Yield
Makes 8-12
Ingredients
1
1
2
¼
¼
1
Preparation
Step 1
Preheat oven to 250°. Place potato and 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt in a medium pot; pour in cold water to cover. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potato is fork-tender, 25–30 minutes total. Remove potato from pot; let cool slightly.
Step 2
Meanwhile, return water in pot to a boil. Add leeks and cook until very soft, about 5 minutes. Drain well.
Step 3
Using your hands, remove skin from potato; discard. Coarsely chop flesh. Transfer to a food processor and add leeks; pulse until chunky and well combined (it shouldn’t be homogeneous and smooth). Transfer mixture to a bowl. Add almond flour, breadcrumbs, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper, and mix well.
Step 4
Pour oil into a medium heavy skillet, preferably cast iron, to come ¼" up the sides; heat over medium-high. Working in batches of 3 or 4 and using a ¼-cup measure, scoop potato mixture into your hands and flatten into thin 3"-diameter disks. (Mixture may feel soft, but it will hold together.) Fry latkes, reducing heat if browning too quickly, until deep golden brown, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Keep warm in oven while you make remaining latkes. Serve with tzatziki.
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Reviews (46)
Back to Tophow can i make them gluten free?
Anonymous
10/12/2023
These are really great. My grandson is dairy allergic so he always felt left out of all the celebrations and he loved these as did my very picky husband.
Jackiejeanbean
Virginia
12/19/2022
Instead of cumin I used caraway and they tasted fabulous!
E Zinsser
South Africa
6/20/2021
Sorry, I’m going back to a more traditional recipe (uncooked grated russets and egg). I carefully followed the recipe and ended up with very fragile cakes that left a third of the mix as blackened bits in the pan. No doubt there is some perfect combination of potato starch level, parboiling, moisture content, oil temp, etc that will make a perfect cake. I’m just not willing to cook this a dozen times to hopefully discern this magic formula.
Eric W
Durham, NC
1/30/2021
Is there a vegan tzatziki recipe?
Anonymous
1/15/2021
I loved the flavor of these latkes. They stayed together and did not fall apart, as happened to a previous reviewer. They kind of reminded me of a knish but in the shape of a latke. I am a big fan of traditional shredded potato and onion latkes but I will definitely add these to my rotation. Yum!
Paul
Seattle, WA
12/14/2020
These were incredible, and so good reheated, too. I used red potatoes, and my second batch I added shallots, the mixture was less soft, but they didn't hold up as well when frying. The flavors are delicious though and will definitely make again.
Brenda
New Jersey
12/13/2020