Yummy Potato Leek Latkes

Every week the IslandWood garden is filled with students from visiting schools. And one of our favorite programs to teach is an experience called Soil to Snack. What is Soil to Snack you may wonder? The answer lies in the name... The students harvest fresh food grown right here in the garden soil, and then work with IslandWood chefs to learn how to cook a yummy snack!  Our students learn first-hand how delicious fresh food tastes, AND they learn how to cook healthy food when they return home. 

tasting yummy garden treats like broccoli flowers

The students start in the garden tasting different foods and harvesting ingredients for their cooking project.

harvesting potatoes...

...and leeks (or is it a garden octopus hat??)

Once they have harvested the ingredients, they head over to the kitchen to work with our IslandWood chefs and create a delicious (and nutritious!) garden snack.  Potato Leek Latkes have been a Fall favorite.  Here is the recipe so you can create this delicious snack at home!

Potato Leek Latkes

9 Potatoes (medium-sized)

3 Leeks

4 Eggs

½ c. Flour

2 ½ tsp. Salt

1 ½ tsp. Black pepper

½ c. Canola oil (or any frying oil)

1.   Peel the potatoes and grate them into a bowl lined with cheese cloth. Bring the ends of the cheese cloth together and twist to squeeze out as much liquid from the potatoes as possible. Then transfer the grated potatoes into a large mixing bowl.  (You can also press the liquid out through a colander if you don’t have cheese cloth). 
2.  Trim the root and leafs from the leeks and discard. Cut leeks once length-wise, then use scissors to snip leeks into fine shreds. Add to potatoes. 
3.   Crack the eggs into a bowl and whisk until smooth. Add the whisked eggs to the potatoes and leeks and stir gently. 
4.  Add the flour, salt, and black pepper. 
5.  Stir all ingredients until well mixed and presto, delicious Latke Mix! 

With the help of an adult, heat the oil in a large heavy-bottomed skillet at a medium-high temperature until hot. Place large spoonfuls of Latke mix into the hot oil and press down on the top to form ¼ - ½ inch patties. Fry until the edges are golden brown, then flip and repeat (usually about 2 ½ - 3 minutes per side). Carefully remove the Latkes and place on a wire rack or paper towel to drain any excess oil. 

Serve warm and Enjoy!

Potato leek latke with herb sour cream, baked cinnamon apple sauce and kale chips.  With fresh garden tea to drink.  All ingredients found in the garden and prepared in the kitchen!