Cooking with Didi Conn - Potato latkes with leeks

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Peel the potatoes and cut them into julienne slices using a julienne slicer.

Soak the julienned potatoes in spring water to remove some of the starch for crispiness.

Cut the leeks into 2 1/2-inch pieces and then julienne them as fine as possible.

Drain the soaked potatoes and place them on a clean kitchen towel to dry.

Top the potatoes with another clean towel and blot them dry.

Combine the dried potatoes and leeks in a bowl.

Sprinkle the mixture with flour, add salt and lots of black pepper, and mix well.

Drizzle the mixture with beaten eggs and mix with hands until combined.

Transfer the mixture to a colander to drain excess liquid.

Pour olive oil into a pan generously to cover the bottom and heat on high.

Test the oil temperature by adding a small piece of potato; it should sizzle vigorously when ready.

Shape the latkes using about 1/3 cup of the mixture into an oblong pattern.

Reduce the heat to medium-high to prevent burning the olive oil.

Fry the latkes until golden brown, flipping them when ready.

Serve the latkes hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens