- 1 large yam, peeled
- 3 large russet potatoes, peeled
- 1 leek, white section only (about the bottom third) washed thoroughly, and minced
- 1 two-inch piece of fresh ginger, peeled and finely grated
- 1 lightly packed cup of cilantro leaves, chopped
- 2 eggs
- 1 1/2 tablespoons flour
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons safflower oil, or other vegetable oil
- 2 tablespoons toasted sesame oi
- Grate yam and potatoes with the coarse side of a grater. Mix together and let sit in a bowl for 10 minutes, then drain out excess liquid.
- Beat in eggs, then add leek, ginger, cilantro, flour, nutmeg, baking powder and salt. Mix thoroughly.
- In a saute pan over high heat, add 1 tablespoon of safflower oil and 1 tablespoon sesame oil. When oil begins to smoke, add potato mixture to the pan in 2-tablespoon dollops. Press down lightly with a spatula to flatten. Brown latkes on both sides (approximately five minutes per side)
- After removing latkes from pan, place them on a paper towel to soak up excess oil.
Le Secret: Fry latkes until they are very crispy, then serve immediately. To avoid the necessity of keeping latkas warm in the oven — where they will lose their crispness — use several pans at once when cooking for large groups.