Leek-and-Potato Fritters

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.