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:
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.


