• 1 -1/2 (4-5 small) small Yukon Gold potatoes, or any good mashing potatoes,
• 1/2 pound(s) Jerusalem artichokes
• 4 tablespoon(s) salt, divided
• 1 teaspoon(s) freshly ground black pepper
• 4 small or 2 large leeks
• 1 tablespoon(s) extra virgin olive oil
• 1 egg, lightly beaten
• 2 tablespoon(s) flour
• 1 cup(s) canola oil, for frying

1. Peel the potatoes and slice them in half. Place the potatoes in a pot with enough cold water to cover them and one tablespoon of salt. Place the pot over medium heat and simmer the potatoes until they are fork tender (about 20 minutes).

2. Peel the Jerusalem artichokes and slice them in half. Just as you did with the potatoes, place the Jerusalem artichokes in a pot with enough cold water to cover them and one tablespoon of salt. Place the pot over medium heat and simmer the Jerusalem artichokes until they are fork tender (about 15 minutes).

3. While the potatoes and Jerusalem artichokes are cooking, prepare the leeks. Cut the leeks in half crosswise at the point where the dark green turns into light green. Discard the dark green stems. Slice off the root and discard.

4. Slice the leeks in half lengthwise. Peel off the outside layer and discard. Lay the cut side of the leek down on your cutting board and cut the leek into thin slices.

5. The leeks will be dirty. Wash them thoroughly under cold water and then dry the leeks as much as you can. Sauté the leeks over low heat in 1 tablespoon olive oil and a pinch of salt for 25 minutes, until translucent.

6. Once the potatoes and Jerusalem artichokes are tender, drain them and dry them well by placing them back in the empty pot and cooking them briefly (about 1 minute) over heat so that all the excess water evaporates.

7. With a potato masher, potato ricer or food mill, mash the potatoes, Jerusalem artichokes, and leeks. Add the egg, flour, remaining 2 tablespoons of salt and pepper and mix

8. Form the mixture into patties, 3 inches wide and 1 inch thick. Lay the patties in a single layer on a large plate or cookie sheet.

9. Pour the canola oil into a large sauté pan with sloping sides. Place the pan over medium heat and allow the oil to get hot and glistening (this can take up to 5 minutes).

10. Drop the patties into the oil and cook for 12 minutes on each side, until golden brown.

11. Transfer the latkes to a paper towel-lined baking sheet. They can be eaten immediately or reheated in a 350 degree oven for 10 minutes before serving (you can cook them up to 4 hours ahead and keep them covered with foil or a paper towel, at room temperature) Serve with apple sauce, sour cream or Herbed Cheese Latke Spread.

A few things to keep in mind as you are frying up latkes in your kitchen:

• Hot oil is extremely dangerous. Never walk away from your stove when there’s hot oil in the pan.

• Keep your pot handles facing in, not hanging over the edge of your stove.

• Water and hot oil DO NOT mix! Take care not to drop any water in your frying oil; it will splatter all over you and your kitchen. Keep your spatula dry. Keep a dry towel nearby.

• The oil has to be changed once it starts smoking or turns black. You can probably get away with 3—4 batches of latkes before changing the oil.

• Be prepared: Have your paper towel-lined baking sheet nearby, keep a spoon rest available for your spatula, and cover yourself with an apron.

• Keep the exhaust fan on and the windows open; oil smells and can leave a film on all of your kitchen appliances.

Latkes are delicious and worth all of the hard work, but thank goodness we only do this once a year!