2 large baking potatoes, scrubbed or peeled
1 leek, white part only, washed and finely chopped
1 t. salt
1/4 teaspoon freshly ground pepper
3 large eggs, lightly beaten
2 T. flour

vegetable oil

Garnish - sour cream and/or applesauce

1. Grate the potatoes (you should end up with about 2 cups) directly into a large bowl filled with cold water. Swish the potato shreds around in the water to wash away the starch. Then drain and turn the potatoes into a clean dishtowel. Wring out any moisture. Rinse out the bowl and return the wrung potatoes to it
2. Add the eggs, flour, salt, pepper and leek. Mix until well blended
3. Pour a thin film of oil into a deep-sided skillet. Heat the skillet over medium-high heat until hot enough to make the latke batter sizzle on contact
4. Place the potato mixture into the hot fat by the heaping spoonful and flatten each so that pancakes are formed about 1/4 inch thick and 3 inches in diameter
5. Brown well on one side, about 3 minutes, flip with wide spatula and brown on the other, about 2 minutes
6. Drain on paper towels

Serve latkes with sour cream and/or applesauce

Makes about 12 pancakes

Note: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350° F. oven until crisp, about 10 minutes.