Leek-and-Potato Fritters
According to Jewish kosher dietary laws, if the main dish is meat or poultry, serve fritters with applesauce. If fish or a meatless dish is the entrée, serve with sour cream and/or applesauce.
Ingredients
- Makes 18 patties / Prep: 30 min. Chill: 1 hr., Cook: 4 min. per batch
- 1 large russet potato peeled and cut into 2-inch pieces (about ½ pound)
- 1 teaspoon salt
- 2 pounds leeks thinly sliced
- 4 large eggs lightly beaten
- ½ cup matzo meal or fine dry breadcrumbs*
- ⅓ cup grated Parmesan cheese
- 1 teaspoon salt
- ¾ teaspoon freshly ground pepper
- ½ cup canola oil
- Sour cream optional
Instructions
- Cook potato and 1 teaspoon 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.
Notes / Tips / Wine Advice:
*During Passover use kosher matzo meal.