These are the most delicious leek latkes you’ve ever tasted—and, they’re perfect for Chanukah 🕎 They are so delicate, so flavorful and the texture is amazingly crunchy on the outside and soft on the inside. This is a gourmet latke recipe that you are going to obsess over from now on. Enjoy!

Ingredients

(14 large patties or 28 small patties)

8 leeks, sliced, soaked in water to remove any leftover dirt, then cooked in water and drained

2 medium potatoes, cooked and peeled, mashed

1/2 cup gluten-free oat flour

1 teaspoon garlic powder

2 teaspoons dried chopped onion

1 tablespoon nutritional yeast

1 tablespoon olive oil

1 teaspoon salt

+pepper

Topping:

1 cup of rice breadcrumbs or any other gluten-free breadcrumbs

More olive oil to drizzle on top

Directions

Heat oven to 375F

Line a baking sheet with parchment paper.

Take a mixing bowl and add the cooked leeks, potatoes, gluten-free oat flour, garlic powder, dried chopped onion, nutritional yeast, olive oil, salt, and pepper. Mix well with your hands or with a spatula.

Take a wide bowl and fill with the rice breadcrumbs. Take an ice cream scoop and scoop evenly sized patties, roll them in the breadcrumbs, and shape into an oval with your hands. Place on the parchment paper. Drizzle some more olive oil on top and bake in the oven for about 30-40 minutes until golden brown.

Serve with vegan sour cream.

Leek Latkes