Latke with Green Onions or Leeks

(Potato Pancakes)

I had a few box planters on the patio where I grew some green onions that I started from the cut off root ends of store bought green onions.  I never harvested the young greens so they grew very large, almost as large as leeks. 

One of them was uprooted but I could not see throwing it out and got wasted.  For sure I could use it for something so I came up with an idea to cook it with potatoes like pancakes. 

I cut the white part of the shallot (green onion) including some of the greens into small rings and grated some potatoes.  The grater on my food processor broke but I did not want to grate them manually so I chopped them coarsely in the food processor instead. I think it turned out a lot better. 

So, here is the recipe: (This is a small batch.  Double the recipe if you want it larger)

• 2 medium size red or golden potatoes or Russet potatoes
• 1 large leek or a small bunch of green onions (about 4 or 5)
• 1 tsp. red wine (optional)
• ¼ cup flour
• 1 egg
• ½ tsp. salt
• Dash of black pepper
• Vegetable oil

Peel the potatoes and wash them.  Manually grate the potatoes or use the food processor.  Press most of the liquid out from the potatoes.  You may put it in a cheesecloth and squeeze or wring the liquid out, or put them in a colander and press the liquid through.  Set aside.

Cut the green onions into rings.  Include the greens of the green onions.  

If you are using leek, use only the white part up to where it starts to turn greenish.  Discard the green part or use it for something else.  Slice the leek vertically then slice them crosswise into thin slices.  Wash them in a colander and drain well.  Leeks may have dirt or sand embedded between the leaf layers. 

Procedure: 

Heat 1 Tbsp. Olive oil or vegetable oil in a small skillet.  Sauté the green onion pieces or the leek pieces for a few seconds.  Add one teaspoon wine and cook until it evaporates and the onion or leek is glazed (a few seconds).  Remove from the pan.

(Sauteéing the leek or onions is optional.  You can omit that procedure.)   

Mix the potatoes, leek or green onion in a bowl.  Add the flour, one egg, salt and pepper.  Mix well.  Heat a thin layer or cooking oil in a large skillet.  On medium low heat, drop a spoonful of the mixture and lightly flatten and round the edges.  Add a few more, maybe four pancakes together in a large skillet.  Cook slowly on low heat until the bottom is browned then flip and brown the other side. 

They tasted very good that my husband suggested I make more and keep them in the freezer to snack on later or use as sides.  I was very proud of my “invention” that I told my son about what I concocted and he said, “Oh, you mean latke? Did you put egg in it?”

Well, that busted my bubbles! I thought I invented something new.