Fennel and Leek Latkes

Apologies all around for the extreme lack of blogging. It's been a crazy summer. I was hoping to be more productive, more creative, and cook much more having some time off this summer. Instead, I ended up working more than ever. I love my job, but 8 to 10 hour days tutoring a boy with Autism leaves me drained of all emotional, creative, and intellectual energy. The only thing that has inspired me to cook new things is the farmers' market. $7 for a grocery bag full of veggies at closing time leaves you wondering what to do with kohlrabi, blue potatoes, and leeks. The kohlrabi lead to this recipe, which was pretty good, but could use some adapting. Flaxseed wasn't a very effective egg replacer and the veggies stayed a little too crunchy. Perhaps I'll work on it. Leeks and blue potatoes lead to this recipe tonight, which I very successfully altered. Here are the results. You can choose whether to pan fry or bake these - if you're baking, start the recipe by preheating your oven to 400˚F.

Fennel and Leek Latkes
Makes about 12 3-4" pancakes
Prep time; 40 - 60 minutes (depending on frying vs. baking)

4 large potatoes (I used two blue and two russet)
2 medium leeks, thoroughly cleaned
1 small fennel bulb
3 or 4 cloves of garlic
2 tbsp dried basil (or 10-12 fresh leaves, diced)
3 tbsp dried parsley (or a small handful fresh, diced)
1 tsp kosher salt
several grinds of fresh pepper
1/4 cup nutritional yeast
1/4 cup all-purpose flour
oil for cooking

In a food processor, mince the leeks, fennel, and garlic. If you don't have a food processor, just chop finely (and look into getting one). Sauté this mixture over medium heat with tablespoon or two of oil. While this is cooking, grate the potatoes (again, preferably in your food processor). When your leek/fennel mixture starts to soften, add the herbs, salt, and pepper. Cook until soft. Transfer to a large mixing bowl, combine with potatoes, nutritional yeast, and flour.

Heat a pan with a couple tablespoons of oil for frying or grease a baking pan for baking. Taking a small handful of this mixture, form a tight ball and flatten it to 1/2" thick. Fry until crispy or bake 20 minutes on each side.


The original recipe suggests serving with hummus, apple sauce or sour cream. I ate them alone, but think they would be a marvelous side. What will you eat them with?