[edit] Ingredients
1 |
lrg russet potato - (abt 1/2 lb) peeled, and |
|
cut into 2" pieces |
1 |
teaspoon salt |
2 |
pounds leeks thinly sliced |
4 |
lrg eggs lightly beaten |
½ |
cup matzo meal or fine dry breadcrumbs |
⅓ |
|
1 |
teaspoon salt |
¾ |
teaspoon freshly ground black pepper |
½ |
cup canola oil |
|
Sour cream (optional) |
[edit] Preparation
Step 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. |
Step 2 |
Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. |
Step 3 |
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. |
Step 4 |
This recipe yields 18 patties. |
Step 5 |
Yield: 18 fritters |
