Options

Format:
Include:
PRINT
See more
Charles E. Walton IV Photo by: Charles E. Walton IV

Potato-Leek Pancakes

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.

MyRecipes OCTOBER 2005

  • Yield: Makes 6 to 8 pancakes

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.

advertisement

Go to Full Version of

Potato-Leek Pancakes Recipe

advertisement