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Leek Potato Pancakes

Name: Leek Potato Pancakes
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1/2 pound russet potatoes, peeled and quartered (about 1 large); 2 pounds medium leeks (white portion only), thinly sliced; 4 large eggs, lightly beaten; 1/2 cup dry bread crumbs; 1/3 cup grated Parmesan cheese; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup canola oil, divided; 6 tablespoons sour cream

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling Cook: 5 min./batch

Makes

6 servings

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. —Suzanne Kesel, Cohocton, New York

Leek Potato Pancakes Recipe photo by Taste of Home

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Ingredients

1/2 pound russet potatoes, peeled and quartered (about 1 large)
2 pounds medium leeks (white portion only), thinly sliced
4 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil, divided
6 tablespoons sour cream

Directions

Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain.
Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

Nutrition Facts

2 pancakes: 340 calories, 18g fat (4g saturated fat), 131mg cholesterol, 623mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 10g protein.

Leek Potato Pancakes

Total Time

Makes

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Ingredients

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