Sephardic Latkes Recipe

Keftes De Prasa, the Sephardic-Style Leek Fritters
  • 4 large potatoes
  • 2 stalks of leeks (sliced thinly)
  • garlic (finely chopped)
  • parsley (optional – use only a little for flavor – I like Dorot’s cubed frozen parsley for this)
  • 1 cup of breadcrumbs
  • 2-3 eggs (one for the mixture and the other one/two for an egg dip)
  • 1 teaspoon of paprika
  • dash of salt and pepper to taste
  • 1/2 cup of oil to fry
Average time: 1 hour
Feeds: 5-10
  1. Peel the potatoes and then boil them until fully cooked (In order to shorten boiling time I usually cut my potatoes prior to boiling)
  2. Wait for potatoes to cool (they should still be very warm but not steaming hot) and then mash. This doesn’t have to be perfectly mashed but try to avoid big chunky parts because they will impact the shape and texture of the latkes.
  3. Add the leeks, parsley, garlic, salt/pepper, paprika and an egg to the mixture and mix well
  4. Form small patties (similar to the shape of normal latkes) of the mixture and dip in the egg and then the breadcrumbs
  5. Heat oil on medium setting in a frying pan and add latkes to oil once it is hot
  6. Fry latkes until golden brown.
  7. Drain on paper towels to soak up the extra oil
  8. Serve and enjoy

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