Leek-and-Potato Fritters

Ingredients

  • 4 large eggs, lightly beaten
  • 2 pounds leeks, thinly sliced
  • 4 large eggs, lightly beaten
  • 1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
  • 1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
  • 2 pounds leeks, thinly sliced
  • Sour cream (optional)
  • + 13 more ingredients
    • ½ cup matzo meal or fine, dry breadcrumbs
    • ½ cup canola oil
    • 1/3 cup grated Parmesan cheese
    • 1 teaspoon salt
    • 1 teaspoon salt
    • Sour cream (optional)
    • ½ cup matzo meal or fine, dry breadcrumbs
    • 1/3 cup grated Parmesan cheese
    • ¾ teaspoon freshly ground pepper
    • ½ cup canola oil
    • 1 teaspoon salt
    • ¾ teaspoon freshly ground pepper
    • 1 teaspoon salt

Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties. Cook...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network