Vegan Leek Latkes

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes from Zak the Baker might not be what you’re used to—and that’s a good thing. Most latkes are a lot of potato and a little bit of onion, but these are nearly half blanched leeks. And rather than grate raw potatoes, as you might for other latkes, you boil a single potato before blitzing it in a food processor along with the leeks, creating a finished texture that channels mashed potatoes. In place of egg, almond flour binds the mixture and also adds a touch of flavor you can’t put your finger on. Eat these with your hands (and tzatziki, if you don’t want to keep it vegan), and head here to read about why Zak the Baker wanted to highlight them this year for Hanukkah.