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Writer's picturebrkt-ברקט

Leek and Chive Levivot (Latkes)

In Israel, latkes or levivot are made in a variety of ways. I have found that they are often too starchy and that I prefer a lighter version. This is my take on making them heavy on the vegetables and light on the starch.

BT's Leek and Chive Levivot


Ingredients:

2 large leeks

1 bunch garlic chives or 2 bunches onion chives

1 serrano chili

pinch nutmeg

pinch cloves

3 eggs

1/2 cup chickpea flour

4 tablespoons sunflower oil or ghee for frying

Kosher salt

ground pepper

1 large tomato

1 small container labne



Directions:

Remove all dry outer leaves from leaks

Split down the middle of the stalk and soak in cold water to remove any dirt or insects

Wash chives in cold water and put aside

Seed and devein the chili

In a small frying pan add 2 tablespoons oil

Turn heat on medium

When oil is hot, finely dice chili and add to pan

Sauté 1 minute

Cut leeks and chives lengthwise into thin strips

Reduce heat to medium low

Add leeks and chives to pan

Sauté until wilted but still green

Add pinch of salt, nutmeg, cloves and ground pepper

Remove vegetables from pan and place in a colander to drain

When totally drained and cool, place vegetables on a cutting board and chop into fine pieces

Separate two eggs - yolks from whites

Put eggs yolks and one whole egg into a mixing bowl

Add leeks and chives and mix thoroughly

Add chickpea flour to vegetable egg mixture

Add pinch of salt to egg whites and whip until they form soft peaks

Fold egg white into vegetable mix retaining as much air as possible

Heat on medium flame remaining oil in a cast iron pan

Spoon batter into pan in shape of pancakes

Turn when they are golden brown

Remove from pan and place on paper towel to absorb excess oil

Thoroughly wash tomato and hand grate (do not use a blender) the fruit using a fine gauge


Serve with grated tomato (see condiments in menu) and labne


Enjoy! !בתיאבון


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