Leek-and-Potato Fritters

(from Lucianolinda’s recipe box)

Source: Southern Living- Beatriz Switsky, Sunrise, Florida

Categories: Vegtables

Ingredients

  • 1 large russet potato peeled and cut into 2--inch pieces (about 1/2 lb.)
  • 1 tsp. salt
  • 2 lbs. leeks, thinly sliced
  • 4 large eggs, lightly beaten
  • 1/2 cup matzo meal or fine dry breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tsp. salt
  • 3/4 tsp. freshly ground pepper
  • 1/2 cup canola oil
  • Sour cream (optional)

Directions

  1. Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
  2. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.
  3. Stir together potato, leeks and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
  4. Cook in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.

  5. makes 18 patties

Email to a friend | Print this recipe | Back