Potato Leek Latkes
Total cooking time: 1 hour
- A large cast-iron or steel skillet
- A Frywall that fits (see our sizing guide)
- 1 large leek
- 2 1/2 lbs. white or Yukon gold potatoes
- 3 eggs
- vegetable oil for frying
- 2 tsp. kosher salt
- black pepper to taste
Peel the potatoes and place in a bowl of cold water to prevent browning. Grate the potatoes into a separate bowl of water, using the large holes in your grater. You can also do this step using a food processor.
Cut off the tough, dark green parts of the leek. (Set these aside; they're great for stock). Cut the leek down the middle to within a half inch of the base, so all the inner leaves are exposed but are held together at the bottom. Thoroughly wash under cold water. Slice the leek into thin ribbons and place in a large bowl.
Lift the shredded potatoes out of the bowl of water and into a strainer or colander. Don't throw away the water that held the grated potatoes. Take a generous handful of potatoes and place into a clean cloth. Bundle the cloth tightly and thoroughly squeeze the liquid out into the bowl with the soaking liquid. Place the dry, squeezed potatoes into the bowl with the chopped leeks. Repeat this step until all the potatoes are squeezed dry.
Carefully pour off the liquid from the liquid bowl. At the bottom you'll find about 2 tbsp. of potato starch. Spoon it into the bowl with the potatoes and leeks. Crack in three eggs, the salt, and few grinds of black pepper and mix thoroughly. If you've squeezed your potatoes well, the batter will be relatively dry, though it will render some liquid in the next 20-30 minutes while you fry.
Heat 3/4" inch of oil in your frying pan to 350 degrees and place the Frywall into position. To form each latke, spoon in a compact but heaping tablespoon of potato-leek mix into the hot oil. Fry about five latkes at a time for about 4 to 5 minutes, until the bottom is golden brown. Carefully flip the latkes and fry for another 2 to 3 minutes and remove to drain on a paper towel. Work in batches, taking care not to crowd the pan.
Serve warm with apple sauce and sour cream. Happy Hanukkah and Happy New Year to you and your family!