Serves 8
Place grated potatoes in a
sieve or colander and press
out the liquid to sit for a
few minutes and then pour it
off leaving behind the
starch that has settled at
the bottom. Combine in a
large bowl with potatoes and
diced leek. Mix in egg,
salt, and pepper, then
parsley. Press into thin
patties with your hands.
Place enough olive oil in a
large, heavy skillet to
cover the bottom completely
and heat over medium-high
heat. When the oil is very
hot, place latkes gently in
pan. Fry each side for about
5 minutes. Drain for a few
minutes on paper towels
before serving |
