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last edited
by PBworks15 years, 6 months ago
Leek and Potato Fritter
Parmesan cheese adds tang, while leeks and garlic add flavor to easy potato fritters. If your diet permits, add some bacon (pork or turkey) for even more flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
* 1 large (about 1/2 pound) russet potato, peeled, cut into quarters
* 1 clove garlic, peeled, cut into quarters
* 1 teaspoon kosher salt, or to taste
* 2 pounds leeks, thinly sliced, rinsed thoroughly, and drained
* 4 large eggs, lightly beaten
* 1/2 cup matzoh meal or fine dry unseasoned bread crumbs
* 1/3 cup grated Parmesan cheese
* 1 teaspoon kosher salt, or to taste
* 3/4 teaspoon freshly ground pepper
* 1/2 cup canola oil
* Sour cream as garnish (optional)
Preparation
Place potato chunks and garlic in a saucepan with 1 teaspoon kosher salt and water to cover. Top with a lid and simmer for 15 to 20 minutes, or until tender. Add leeks and cook an additional 3 minutes.
Remove vegetables from heat, drain, and coarsely mash. Let rest for 5 minutes to cool slightly. Stir in eggs, matzoh or bread crumbs, Parmesan cheese, 1 teaspoon kosher salt, and pepper. Let cool to room temperature, then chill for 1 hour.
Shape chilled mixture into 18 patties.
Heat oil in a large skillet. Cook fritters in batches for 2 to 3 minutes on each side until golden brown.
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