Happy Hanukkah from The Gentleman! Leek Kale and Yellow Potato Latkes

Knock knock knock.
Gentleman Caller.
It’s holiday time, friends, so happy Hanu-Kwanna-Christmas to all!I like to celebrate any and everything, regardless of weather it’s my culture or someone else’s. So today I am offering you a delicious savory latke for Hanukkah. This latke isn’t the straightforward potato pancake that so many people think of when they hear the word “latke” – it’s enhanced by the gentle oniony-ness of leeks and the healthy crunch of kale. Add to that the earthiness of ground coriander and you have a delicious alternative to the traditional latke.

What you need:

  • 2.5 – 3 cups grated yellow potato
  • 2 leeks, the dark green trimmed, cut lengthwise
  • 2 cups of kale, tightly packed*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 1 clove garlic, microplaned
  • ¼ cup cornstarch 
  • 2 eggs
  • About 1/4 cup grape seed oil (or other vegetable oil with high smoke point)
The Gentleman Caller grew this frilly tender kale variety

This is very easy.

In a large bowl combine the grated potatoes, super thinly slices leeks, kale (I chiffonade the kale), baking powder, salt, pepper, coriander, onion powder, grated garlic, cornstarch and eggs. Mix thoroughly.
Preheat your oven to 250 degrees. Ready a sheet pan with a rack on it. This is to keep the latkes warm after the pan fry.
Bring a heavy skillet to high heat. Add a few tablespoons of oil and allow it to get almost smoking hot. 
Using a scoop or tablespoon, drop heaps of the latke mixture onto the hot oil. Smash is flat with a spatula. I found that I could do about four at a time. When one side is crisp and brown (3-4 minutes), flip to the other side and allow it to crisp. Once cooked, remove to the sheet pan with the rack. A whisper more salt on top couldn’t hurt.
As you continue the process, excess liquid will likely accumulate at the bottom of the bowl. Avoid it by squeezing the scoop to the side of the bowl to mash out any excess liquid. Continue the process till you’re out of latke mixture; probably a scant 2 dozen.
Serve them warm with sauce of your choice. I like greek yogurt and horseradish. Trader Joe’s makes a “Green Dragon” sauce that is really an ideal compliment if you can find it.
Leek Kale and Yellow Potato Latke
Happy Hanukkah and happy eating!
Till next time,
The Gentleman Caller
*note about the kale: I grew this very tender variety. Using a frillier or baby variety will be most ideal.

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