| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Leek-and-Potato Fritters

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

1. Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
2. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.
3. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
4. Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.

Makes 18 patties.

||| Save this Recipe on Delicious |||