Vegetable latkes w/crème fra?che

Ingredients

2 lb potatoes (approximately 5 large potatoes), peeled and finely grated

1 large onion, grated

2 large eggs, whisked

1 leek, sliced and diced into small pieces

1 can (15.25 oz) sweet whole-kernel corn, drained

1 teaspoon sweet paprika

1 teaspoon garlic granules

? cup all-purpose flour, plus a handful for preparation

2 tablespoons crème fra?che

Salt

Black pepper

Vegetable Oil, for frying

1 egg per person (optional)

Watercress, for garnish

Directions

1. Place potatoes in a colander together with the grated onion. Using your hands, squeeze out as much liquid as you can. Or place a large can on top of the ingredients and squash down to get the same effect. Leave to one side.

2. In a large bowl, place the potatoes, onion, eggs, leek, sweet corn, paprika, garlic, flour, crème fra?che, salt, and pepper. Mix all the ingredients with a metal spoon.

3. Sprinkle a large plate with a handful of all-purpose flour. Take a spoonful of the mixture and shape latkes into a flat, round shape. Keep doing this with the rest of the mixture and place the latkes on the floured plate.

4. In a deep-fat fryer or heavy medium pot, heat several inches of oil to 375 degrees F. In batches, gently put the latkes into the hot oil and leave them alone to fry until golden brown, turning only once, about 4 minutes.