Chicken And Leek Levivot

Chicken And Leek Levivot
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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
Prep Time
20
minutes
Cook Time
40
minutes
Servings
6
servings
Chicken and leek levivot
Total time: 60 minutes
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
  1. Cut the leeks into 3-inch lengths.
  2. Boil the leeks in a large pot of well-salted water until softened, about 9 minutes; drain.
  3. Put all the ingredients (except the oil) in your meat grinder; grind into a large bowl.
  4. If you have purchased ground meat, pulse the softened leeks in a processor, then mix everything in a bowl.
  5. Using your hands, make patties, each about 3 inches wide and 1/2-inch thick.
  6. Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.
  7. 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.
  8. Transfer to a paper towel-lined platter.
  9. Season with salt to taste.
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