Leek-and-Potato Fritters

Recipe from Southern Living

More From Southern Living


Ingredients

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Leek-and-Potato Fritters Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy