Leek Patties (Latkes)

Crispy, golden, and made with just 3 ingredients, these potato-free leek patties (latkes) are gluten-free, mayo-free and dairy-free. Rosh Hashanah favorite. Easy to make and packed with tradition.

Leeks and Jewish Tradition

On Rosh Hashanah eve, many Jewish communities serve symbolic foods (Simanim/signs) to express hopes for a good and sweet new year.
Each symbolic food is eaten with a short “Yehi Ratson” prayer and pun based on its Hebrew or Aramaic name.

Leeks (Krasha, Loof) – What’s the connection?

On Rosh Hashanah, leeks are one of the simanim/signs.

The Symbolic Wish:

Eating leeks comes from a wordplay: karti (leek) sounds like karet (“cut off”), expressing a hope that harm will be removed in the new year. It’s a custom, not law, and includes reciting the blessing and a Yehi Ratson prayer.
“Yehi Ratzon” May it be YOUR will, Lord our God… that our enemies be cut off…”

How and When to Serve Leek Patties During the Week

Leek Patties are quick to make, so they are great for any casual meal. You can serve them with a dairy topping, tahini, a fresh salad or a soup.

So, what goes into these leeks and how do you prepare them?

Ingredients Of Leek Patties

4 Large leeks –

Leeks are sweet and savory with a distinct onion flavor. This is the reason I don’t feel the need to add any type of onion to the latke batter.

Potato starch or All Purpose Flour –

This provided a gluten-free latke. You can sub the potato starch with matzo meal if gluten is not an issue.

eggs –

Freshly Chopped Parsley leaves – Optional

If you want an herbaceous aroma to your leek latkes, then you can sub the parsley with cilantro leaves if you are familiar with its flavor.

For dry parsley, I personally don’t cook with it. It’s fragrance is light-years away from its that of fresh parsley.

I do use dried cilantro if I have no choice.

Neutral oil –

Safflower, sunflower, grape, cotton, sesame, or another oil you prefer—even coconut oil, though I haven’t used it here.

Table Salt and Black Pepper –

Salt and pepper are enough, but feel free to add any spices you know will pair well or that your guests enjoy.

Preparation of Leek Latkes

I’ll share one preparation method here. Another method appears after this method in detail in the recipe card below.

Step 1

Cut off and peel unnecessary parts of the leeks. As is displayed in the image to the far left, there are sand and dirt in between the layers of leaves. No worries! Step 2 will take care of this.

Step 2

Slice down the leek and then lay it flat on a cutting board and slice half circles.

Saute in a bit of oil for 5 minutes. Then trasfer to a large bowl and mix with the rest of the ingredients.

Step 3

Combine all ingredients together in a large bowl.

Optionally, add freshly chopped parsley leaves and then fry leek latkes.

Step 4

Cool on a rack or plate to preserve their crispiness. If you cool with paper towels, they might lose their crispiness.

Storage of Leek Latkes

Refrigeration

Refrigerate for a up to a few days.

Freezing

Let the leek latkes cool completely so that any moisture inside can evaporate—this helps prevent sogginess and keeps the texture intact after freezing.

Place each latke on parchment, wrap individually, then seal together in two airtight bags. Freeze for up to a couple of weeks (or longer, if desired).

Leeks and the Jewish New Year

Leek patties are popular, especially on the Jewish New Year, called Rosh Hashanah.

Related Recipes

• Vegan Potato Knishes with Quinoa, which are stuffed and Kosher for Passover
• Broccoli fritters (dairy-free)

To read up more on the Simanim (symbols – namely, the symbolic food Jews eat on Rosh Hashana, visit the Chabad site.

Feel free to ask questions in the Comments section below.

Enjoy!