leek latkes with garlicky skyr

You asked for it. Here’s how to make the leek latkes I shared over on Instagram.

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leek latkes with garlicky skyr
& soft-boiled eggs

serves 2 (makes around 6 latkes)

The main thing to keep in mind with latkes is that to achieve a crisp exterior, you want to remove as much moisture as you can from the potatoes before frying them. So don’t be afraid to give them a good squeeze!


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for the leek latkes

3 medium waxy potatoes of a variety like Bintje, Jersey Royal, or Red Bliss
 1 medium leek
3 Tbsp breadcrumbs (I used these store-bought ones because there happened to be a box in the cupboard, but homemade is great) or matzo meal*
• fine sea salt
freshly cracked black pepper
cold-pressed vegetable or olive oil you could (and perhaps should) alternatively use chicken schmaltz

: you could probably also use 2 Tbsp flour or 1.5 Tbsp corn starch here, though I’ve yet to test this (in theory, cornstarch should give you the most crispiness!)

for the extras

•  140g skyr if you already have greek yogurt, labneh, or crème fraîche on hand, by all means use that instead!
• 1 clove of garlic
2 eggs optional, but delightful
• fresh dill
fresh chives
dried chili flakes
flaky sea salt
extra virgin olive oil


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1. Start by making the latkes: wash, peel, then shred 3 medium waxy potatoes into a bowl using the largest holes of a box grater.

2. Trim the roots and green tops off 1 medium leek, discarding the roots and reserving the greens for another meal. Clean the remaining white / pale green part of the leek well, then peel off and discard the outermost papery layer. Slice the leek in half lengthwise, then across into half-moons about as thin as your potato shreds. Add to the bowl with the potato.

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3. Add 3 scant tablespoons of breadcrumbs or matzo meal (or 2 Tbsp of flour, or 1.5 Tbsp of cornstarch) to the bowl with the potatoes and leeks, then season with salt and pepper. Toss around with your hands until well combined.

4. Make each latke by grabbing a handful of the mixture at a time, then squeezing it between your palms to simultaneously release excess moisture from the potatoes and form a pancake shape. Set aside.

If you plan on eating these with a soft-boiled egg, you’ll want to start boiling some water in a medium-small pot now. Once the water is boiling, turn the heat down to medium-high and gently slide in 2 eggs straight from the fridge, using a ladle or spoon. Set a timer for 6½ minutes.

5. Place a large frying pan on medium-high heat and pour in enough vegetable or olive oil to just cover the bottom of the pan. Once the oil is hot, place as many latkes as you can fit into the pan. They should sizzle when they hit the fat. Cook for 4-5 minutes or so, until golden brown (not pale golden!) underneath, then flip and cook on the second side until properly crisp and browned on the second side as well. Once cooked, transfer each latke to a plate lined with paper towel and sprinkle on some salt while the latkes are still piping hot.

If you were boiling eggs and your timer went off while the latkes were cooking, take the pot off the heat, replace the hot water in the pot with cold water from the tap, then leave the eggs in the cold water for a minute or so before removing their shells. My preferred method of doing this is with lots of little taps — either tap the egg lightly all over using a spoon, or simply tap it over and over against the countertop. I find eggs much easier to peel when the shell is fractured all over instead of just in a few places. With this method, you can even slip a spoon in between the egg and its shell to loosen it before removing it easily in one or two simple motions.

6. While the latkes are frying (and the eggs are boiling), finely mince a small clove of garlic using a microplane or knife. Transfer the garlic to a small bowl along with 140g of skyr. Stir well to combine and set aside.

7. To assemble, smear half the garlicky skyr on one plate and the other half on another. Place three latkes onto each plate, then (if using) slice open an egg over each serving. Tear some fresh dill and cut some fresh chives (use scissors!) over each portion, then sprinkle over some chili flakes and sprinkle with a final seasoning of flaky salt. Drizzle on a tiny stream of olive oil around the skyr to finish. Enjoy!


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You’ll want to serve these hot, so make sure all your ingredients are ready to go and don’t dilly dally at the end! Though no one would know if you ate a hot latke or two while you plated the rest…

For a visual step-by-step, feel free to check out the original post!



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A post shared by 👋simone (@allosimone)


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