Using the grating attachment for your food processor, grate potatoes. Once the potatoes are grated, transfer to a bowl and swap the grater attachment for the regular blade. Put grated potatoes back into the food process and add your leeks. Pulse 5-6 times or until mixture gets a little smaller in size and leeks are incorporated. You may have to stir halfway through pulsing to get that to happen.

Remove the blade and take small handfuls of the potato and leek mixture in your hands. Squeeze hard (over the sink) and drain as much liquid from the potatoes as you can. Transfer to a medium mixing bowl. Continue draining the liquid in small handfuls until you have worked your way through the entire bowl.

Add remaining ingredients (flour, eggs, salt) to the mixing bowl and stir until everything is incorporated fully.

Heat a large frying pan (or two) over medium heat. Add enough oil to coat the bottom about 1/4 of an inch. Once hot, spoon potato mixture in 2-3 tbsp drops into the pan and cook for about 4-5 minutes. Flip and cook for 4-5 minutes more. You want the potatoes to be light brown and crisp but not too dark or they won’t be failsafe.

Transfer to a paper towel lined plate and continue cooking latkes until the potato mixture is gone.

Serve with homemade apple or pearsauce, sour cream, or enjoy plain with a sprinkle of salt!