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).