Potato, Kale, and Leek Latkes

Potato, Kale, and Leek Latkes

• 2-3 cups grated potatoes

• 1 large leek, halved lengthwise, cleaned, and sliced very thin

• 1/5 cups of kale stemmed and finely sliced into 

• 1 tsp. ground cumin

• 2 tbs. chopped chives or scallions

• 2 tbs. all-purpose flour

• 1/2 tsp. baking powder

• 2 eggs, beaten

• 1/4 cup grape seed, sunflower, or some other neutral cooking oil

Mix together potatoes, leek, kale, cumin, chives, flour, baking powder, and salt to taste in a large mixing bowl. Add the eggs and stir together until incorporated. 

Heat a heavy-bottomed saute or frying pan over medium-high heat and add about half of your oil. When the pan is hot, place a scoop or about 2 tbs. of latke mixture into the pan, and smash it down with the back of a spatula. Work in batches, but be sure not to crowd your pan. 

Cook one side until golden brown, about 3 minutes. Flip latkes and brown the other side, another 3 minutes or so. Your batter may continue to release liquid, which you can drain from the bowl. 

Serve hot with sour cream, Greek yogurt, and any chopped herbs of your liking. 

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