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. Serving size is 3 per person, but if you can hold yourself to 3, you are a better person than I am!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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 white parts up to the dark leaves, 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
- 1/4 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, return to a boil, and cook an additional 3 minutes.
Remove vegetables from heat, drain, and coarsely mash, leaving some lumps. 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 heavy skillet. Cook fritters in batches for 2 to 3 minutes on each side until golden brown.
Serve hot with optional sour cream.
Yield: 18 patties or about 6 servings (3 fritters per serving)
Leek and Potato Fritters Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Remove vegetables from heat, drain, and coarsely mash, leaving some lumps. 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 heavy skillet. Cook fritters in batches for 2 to 3 minutes on each side until golden brown.
Serve hot with optional sour cream.
Yield: 18 patties or about 6 servings (3 fritters per serving)
Leek and Potato Fritters Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
