Leek Potato Pancakes Food

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POTATO LEEK PANCAKES



Potato Leek Pancakes image

These Potato Leek Pancakes make a light, savory potato pancake. The leeks and shallots give a wonderful sweetness to the spuds that I just love. Eat them with eggs in the morning, or as a side later on with meat or fish. They're also a meal in themselves. Try them for lunch with a crisp green salad and a dollop of creamy Greek yogurt.

Provided by Cook for Your Life Staff

Categories     Sides, Healthy Holidays

Number Of Ingredients 1

8 ounces Yukon Gold potatoes, scrubbed and finely grated 1 tablespoon butter, divided 1 leek, whites only thinly sliced 1 small shallot, thinly sliced 1 egg ½ cup milk ½ teaspoon freshly grated nutmeg 2 to 3 tablespoons whole-wheat pastry flour 3 tablespoons of freshly grated Parmesan cheese, or to taste Salt and pepper, to taste

Steps:

  • Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.
  • Heat half the butter in a heavy skillet. Sauté the leeks and shallots until they are soft and beginning to turn a golden brown.
  • While the leeks are cooking, beat the egg, half the milk, nutmeg and flour together with a good pinch of salt. Take care to beat out any lumps. Add enough of the remaining milk to form a batter the consistency of heavy cream. Stir in the cheese.
  • Stir the potato into the batter along with the sautéed leeks and shallots. Add a grind or two of black pepper and mix well.
  • Heat the remaining butter in a skillet. Spoon the potato mixture into the hot skillet, 2 tablespoons at a time to make 6 small pancakes. Don't crowd the pan. Depending on the size of the pan, you may need to make 2 batches.
  • Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.

Nutrition Facts : Calories 676

LEEK POTATO PANCAKES



Leek Potato Pancakes image

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 pound russet potatoes, peeled and quartered (about 1 large)
2 pounds medium leeks (white portion only), thinly sliced
4 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil, divided
6 tablespoons sour cream

Steps:

  • Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

Nutrition Facts : Calories 340 calories, Fat 18g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

LEEK, KALE AND POTATO LATKES



Leek, Kale and Potato Latkes image

These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 30m

Yield Makes 2 to 2 1/2 dozen, serving 6

Number Of Ingredients 10

5 cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold)
2 large leeks, halved lengthwise, cleaned and sliced very thin
1/2 pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground
1/4 cup chopped chives
1/4 cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
  • In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
  • Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
  • Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO AND LEEK PANCAKE



Potato and Leek Pancake image

Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.

Provided by Chef Kate

Categories     Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

5 large yukon gold potatoes (peeled)
3 tablespoons unsalted butter
3 large leeks, white and pale green parts, sliced in small ring
salt & freshly ground black pepper
3 tablespoons olive oil
1/4 teaspoon nutmeg, freshly grated
2 teaspoons fresh thyme (or 1 Teaspoon Dried)
1 tablespoon all-purpose flour
1 tablespoon fresh flat leaf parsley, finely chopped

Steps:

  • Grate potatoes into mixing bowl and cover with water.
  • Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
  • Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
  • In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
  • When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
  • Sprinkle with salt, pepper, nutmeg and half the thyme.
  • Over potato layer, spread leeks in a thin layer and sprinkle with flour.
  • Cover that with the rest of the potato mixture and press down.
  • Sprinkle with salt, pepper, nutmeg and remaining thyme.
  • Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
  • Saute for another 8-10 minutes or until very crusty.
  • Serve with sour cream or creme fraiche and garnish with thyme sprigs.

Nutrition Facts : Calories 755.2, Fat 38.5, SaturatedFat 14, Cholesterol 45.8, Sodium 45.6, Carbohydrate 97.5, Fiber 9.5, Sugar 8.6, Protein 9.7

POTATO LEEK PANCAKES



Potato Leek Pancakes image

Provided by Food Network

Yield 8 (3-inch) pancakes or 4 (6-in

Number Of Ingredients 9

2 cups peeled, grated potatoes
1 1/2 cups finely chopped leeks, white part only
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil
Salad greens, for decorating the serving platter
Smoked Salmon, creme fraiche, and caviar, or chunky applesauce, for garnish

Steps:

  • Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;

POTATO LEEK LATKES



Potato Leek Latkes image

This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.

Provided by Michael Zick Doherty

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 6

2 russet potatoes, cut into small pieces
1 leek, cut into small pieces
3 eggs
¼ cup flaxseed meal
1 teaspoon salt
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
  • Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 19.6 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 639.8 mg, Sugar 1.7 g

SWEET POTATO-LEEK PANCAKES



Sweet Potato-Leek Pancakes image

Provided by David Barber

Categories     Potato     Vegetable     Side     Vegetarian     Leek     Sweet Potato/Yam     Fall     Pan-Fry     Nutmeg     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 11

1 large russet potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned sweet potato (yam; from 1 large)
1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cups)
1/4 cup all purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
5 tablespoons (about) vegetable oil
Applesauce
Sour cream

Steps:

  • Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.

POTATO PANCAKES



Potato Pancakes image

Provided by Pierre Franey

Categories     brunch, side dish

Time 35m

Yield 8 to 10 pancakes

Number Of Ingredients 5

4 large russet potatoes, Idaho or Washington, about 1 1/2 pounds
1 large white onion
Salt and freshly ground pepper to taste
1/2 teaspoon nutmeg
1/2 cup corn or vegetable oil

Steps:

  • Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
  • Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
  • With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
  • To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
  • Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 2 grams, TransFat 0 grams

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