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Leek Latkes are the marriage of amazing fried latke flavor with the mild sweetness of leeks. Your Rosh Hashanah simanim menu will shine with this leek recipe!
1/2 an onion, in fourths
2 large leeks, cut into 3- to 4-inch-long pieces
2 eggs
1/2 teaspoon Manischewitz Kosher Salt
1/4 teaspoon black pepper
2 tablespoons Manischewitz Matzo Meal
oil, for frying
Grind the onion and leeks in a food processor until it forms a nice pulp.
Wrap the leek-onion mixture in paper towels to drain.
Heat one inch of oil in a skillet on medium heat.
Beat eggs, kosher salt, black pepper. Add the leek-onion mixture and the matzo meal. Mix until evenly distributed.
Fry the latkes. Scoop 1/4 of mix per latke into the oil. For mini latkes, scoop one tablespoon of mix per latke. Fry until browned on the bottom and edges, then flip and finish frying until evenly browned on both sides.
Serve hot. Great plain or you can serve with sour cream, salsa, ranch, or nearly any sauce.
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If i wanted to fry these latkes in advance, can they be frozen. If yes, how should they be defrosted.
Thank you