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Chicken and Leek Levivot

Crisp fritters cooked in one hour
Chicken and leek levivot
Michael Tercha/Chicago Tribune

Fried potato pancakes, known as Levivot in Hebrew or latkes in Yiddish, are essentail to any Hanukkah celebration. 

This recipe by Eli Mizrahi was originally published in the Chicago Tribune

Ready in
1 h
20 m
(prepare time)
40 m
(cook time)
6
Servings
254
Calories Per Serving

Notes

If you don't have a meat grinder at home, purchase already ground chicken, or ask your butcher to grind the chicken breast.

Ingredients

  • 4 large leeks, cleaned, dark green sections removed
  • 1 Pound chicken breast, ground
  • 2 eggs, beaten
  • 1/2 Cup breadcrumbs
  • 1/2 Teaspoon salt
  • Few grinds of pepper
  • 1/2 Teaspoon herbs or spices, such as dried thyme, fresh oregano, sweet paprika or cumin
  • Vegetable oil

Directions

Cut the leeks into 3-inch lengths.

Boil the leeks in a large pot of well-salted water until softened, about 9 minutes; drain.

Put all the ingredients (except the oil) in your meat grinder; grind into a large bowl.

If you have purchased ground meat, pulse the softened leeks in a processor, then mix everything in a bowl.

Using your hands, make patties, each about 3 inches wide and 1/2-inch thick.

Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.

Working in batches so as not to crowd the skillet, fry the patties on both sides without flattening or pressing down, until browned, about 4 minutes per side.

Transfer to a paper towel-lined platter.

Season with salt to taste.