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🍽️ Crispy Leek Potato Pancakes with Lemon-Chive Dip

355 kcal · 30 min · 4 servings

Crispy Leek Potato Pancakes with Lemon-Chive Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Peel the potatoes.
  3. 3. Grate the potatoes finely.
  4. 4. Place the grated potatoes in a clean kitchen towel.
  5. 5. Squeeze the potatoes firmly in the towel to remove excess liquid.
  6. 6. Cut off the root end of the leek.
  7. 7. Halve the leek lengthwise.
  8. 8. Slice the leek into thin rings.
  9. 9. Rinse the leek rings thoroughly in a sieve.
  10. 10. Add the leek rings and the squeezed potatoes to a bowl.
  11. 11. Add the eggs to the bowl.
  12. 12. Add the flour to the bowl.
  13. 13. Mix all ingredients well together.
  14. 14. Season the mixture with salt.
  15. 15. Season the mixture with pepper.
  16. 16. Heat the oil in a pan over low to medium heat.
  17. 17. Form small portions from the leek-potato mixture.
  18. 18. Fry the portions in the hot oil for about 2 to 3 minutes per side.
  19. 19. Fry the latkes until they are golden brown.
  20. 20. Place the finished latkes on kitchen paper.
  21. 21. Drain the latkes.
  22. 22. Keep the latkes warm.
  23. 23. Repeat the frying process until all latkes are done.
  24. 24. Wash the chives.
  25. 25. Pat the chives dry.
  26. 26. Slice the chives into thin rings.
  27. 27. Rinse the lemon.
  28. 28. Finely grate the zest of the lemon.
  29. 29. Halve the lemon.
  30. 30. Squeeze the juice of the lemon.
  31. 31. Add the crème fraîche to a bowl.
  32. 32. Add the chives to the crème fraîche.
  33. 33. Add the lemon zest to the crème fraîche.
  34. 34. Mix the dip ingredients well together.
  35. 35. Season the dip with salt.
  36. 36. Season the dip with pepper.
  37. 37. Add a splash of lemon juice to the dip.
  38. 38. Taste the dip and adjust seasoning if needed.
  39. 39. Plate the lemon-chive dip.
  40. 40. Serve the dip together with the latkes.

Nutrition per serving