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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