Leek and Potato Fritters with Lemon-Cumin Yogurt

Ingredients

• 2 large eggs
• 4 cups thinly sliced leek (about 1 1/2 pounds)
• Cooking spray
• 2 large egg whites
• ¾ teaspoon freshly ground black pepper, divided
• 1 (20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes)
• 8 teaspoons canola oil, divided
• + 10 more ingredients
• • Yogurt:
  • 1 ½ cups plain nonfat yogurt
  • ½ teaspoon minced garlic
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon ground cumin
  • ¹/₈ teaspoon salt
  • ¹/₈ teaspoon freshly ground black pepper
  • 6 tablespoons water, divided
  • 1 teaspoon salt, divided
  • Fritters:

To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Co...

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