The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Zucchini and Leek Latkes

Ingredients

1 leek, white parts only, minced

Canola or other neutral-tasting oil as needed

2 medium potatoes, peeled and grated

1 medium zucchini, grated

2 teaspoons kosher salt

2 teaspoons potato starch

Directions

  1. Preheat oven to 200 degrees and place a cooling rack on a sheet pan. Set aside.
  2. On medium heat, sauté leek in 1 tablespoon oil until translucent, about 5 minutes.
  3. Season potatoes and zucchini with salt and let sit 15 to 20 minutes. Press out as much water as possible with a fine mesh strainer then stir in leeks and potato starch.Form into 3-inch patties.
  4. Heat 3 tablespoons of oil in a 10-inch skillet over medium-high heat. Let sear on one side for 5 minutes, then flip and cook another 4 minutes, or until patties are golden brown. Blot on a paper towel to drain off excess oil, then place on cooling rack in warm oven while you finish making the rest of the latkes. Serve piping hot.
Print Recipe