Leek Potato Pancakes
“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
| Servings | Prep Time | Cook Time |
| 6servings | 30minutes + chilling | 5minutes/batch |
| Servings | Prep Time |
| 6servings | 30minutes + chilling |
| Cook Time |
| 5minutes/batch |
Ingredients
- 1/2 lb Russet potatoes peeled and quartered (about 1 large)
- 2 lb medium leeks thinly sliced, white portion only
- 4 large eggs lightly beaten
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup canola oil divided
- 6 tbsp sour cream
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
2 pancakes: 340 calories, 18g fat (4g saturated fat), 131mg cholesterol, 623mg sodium, 37g carbohydrate (7g sugars, 4g fibre), 10g protein.
