Leek and Potato Fritters with Lemon-Cumin Yogurt

Leek and Potato Fritters with Lemon-Cumin Yogurt
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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