Categories: ENTREE, Faves, HANNUKAH, VEGETARIAN

Ingredients

• 2 medium russet or Yukon gold organic potatoes, scrubbed and grated coarsely
• 1 egg
• 1 Tbs flour
• 2 leeks, white parts only, thinly slicedd and sauteed in 2Tbs butter until soft
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup good melting cheese, such as fontina or gruyere, grated
• Canola for frying

Directions

1. Mix ingredients except for the cheese. Heat up the oil in a frying pan (oil should be about 1/4 inch depth). Place half of the mixture in the hot oil, spread to cover the entire pan. Sprinkle cheese on top, reduce heat and cook until deep golden brown. Cover pan with plate and flip the pan. Turn the heat to medium-high, add oil to the pan and heat it up. Slide the latke back – uncooked side down – cook about a minute on high heat and cook until cooked through. If latke browns before the interior is cooked – finish it in a 350 degree oven.

2. Serve with peppery green, such as arugula or watercress, dressed in a vinaigrette made of mild olive oil and good quality cider vinegar.

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