Ingredients

• 2 cups grated raw potatoes

• 1 cup grated sweet potatoes

• 1/4 cup finely sliced and chopped leeks

• 2 large eggs

• 1 tsp salt

• 1/4 cup dry breadcrumbs or crackers

• freshly-ground black pepper to taste

Directions

Potato latkes make an excellent fall meal. Freshly dug potatoes and fall apples make this dish a great treat. It is a satisfying meal by itself. I personally love to have them with a glass of Austrian Gruner Veltliner.

Garnish

• Sour cream
• Applesauce
• Dried tart cherries rehydrated in a small amount of warm water

Peel and grate three large potatoes in a bowl. Press out the excess water to obtain 2 cups of finely grated potatoes. Now combine the remaining ingredients and mix thoroughly.

Lower fat method of preparation:

Preheat the oven to 400 degrees. Spray a baking pan with a thin coat of canola oil. Using a large spoon drop heaping spoonfuls of the pancake mixture on the pan and shape and flatten them out with the back of the spoon. Make the latkes in 4 inch rounds and about ¾ inch thick. Bake for 20-30 minutes at 400 degrees or until golden brown with crispy edges. Serve with garnish and enjoy.

Traditional method of preparation:

Using a large heavy skillet melt a small amount of butter and combine with vegetable oil to a depth of about ¼ inch. Use a large spoon to drop the pancake mixture in the oil. Flatten the mixture and fry until golden brown, turning once. Drain and serve piping hot with garnish.