Latkes

Oy vey! Its Hanukkah already. Time to celebrate the festival of lights and fry up some potato pancakes. The secret for really crispy latkes is using duck or goose fat, which can be found in your better markets in small tubs. Melt it in a pan and use it like it is oil.

•1 pound potatoes, Russet or Yukon gold
•½ cup finely chopped leeks, white and light green part only, sautéed in butter
•1 large egg, lightly beaten
•½ teaspoon salt
•½ to ¾ cup duck or goose fat
•½ cup flat leaf parsley

Shred potatoes on a box grater or food processor. Add to a colander set in a bowl of cold water and soak for 5 minutes. Remove colander and press out as much liquid as possible. Spread shredded potatoes evenly on a clean kitchen towel, roll up like a jelly roll and twist ends to remove more liquid. Place potatoes in a bowl with the salt, beaten egg, sautéed leeks, and parsley. In ¼ scoops, fry to a golden brown in the fat on a griddle or heavy bottomed frying pan. Remove latkes, drain on a paper towels and keep warm in a 250 degree oven.