Potato-Leek Pancakes

Charles E. Walton IV
With freshly grated potatoes, it's best not to make this ahead of time as they'll brown. You can deep-fry the pancakes, but we've used an electric griddle for a less fattening version. Prep: 5 minutes, Cook: 8 minutes per batch.

Yield:

Makes 6 to 8 pancakes

Recipe from


Ingredients

5 medium potatoes, peeled, grated, and squeezed of all excess liquid or 1 (18-ounce) bag refrigerated preshredded potatoes
1/2 cup leeks, sliced
2 eggs, lightly beaten
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh tarragon

Preparation

1. Combine all ingredients in a large bowl, and mix until potatoes are well coated. Shape mixture into 6 to 8 patties.

2. Place patties on a heated griddle or nonstick skillet. Cook over medium-low heat 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with crème fraîche or sour cream.

Note:

Marcy Jimenez,

October 2005