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 bread crumbs
1/3 cup freshly grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup canola oil
Sour cream (optional)
- 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, 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.
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