Potato-Leek Fritters
This year I fell in love with leeks. I have cooked with them before, but not often. I know it might sound strange but leeks intimidated me. There are all these stories about how you have to clean them so well, etc. and I just didn’t think they were worth it. I know, go ahead…*gasp*
I have since learned the error of my ways. This year, our CSA grew leeks and so they were on offering every week and more plentiful than onions, so I started really using them a lot. I have come to adore their wonderful sweet flavor and they looks so beautiful in dishes – and cook much faster than onions.
Some of my favorite dishes to use leeks in are the Buckwheat Noodles with Mushrooms and Sour Cream that I shared last time and basically anything with potatoes…these fritters being right up there. We grew a wonderful crop of 4 varities of heirloom potatoes this year, and I must admit they are the best potatoes I have ever eaten. So flavorful and wonderfully earthy. I now understand why the French call them pommes de terre or apples of the earth.
I should have posted this as a leftover holiday dish, but honestly these are so good, that they are worth making mashed potatoes for! We enjoy these alongside eggs for breakfast, or for dinner as a side dish. In fact, they could probably be perfectly satisfying as a main dish! Just make them!
INGREDIENTS:
2 cups of smashed potatoes (I like gold fleshed potatoes for this)
1 large egg, scrambled
½ cup of sliced leek rings
Salt and pepper to taste
1 tsp of herbs de Provence
½ to ¾ cup of garbanzo bean flour – enough so that the patties are easy to form
Lard or butter for frying
Sour cream or hot sauce (or both!)to garnish
METHOD:
Heat up a cast iron skillet on low until nice and hot. Mix all ingredients in a bowl and shape into patties (will make about 8-10 depending on how big you make them). Place lard or butter in the pan and melt and fry patties on each side for a total of about 5-7 minutes per patty. I generally have the oven at 250 F and put the finished patties in the oven to stay warm. Serve with sour cream/hot sauce and enjoy!
ValleyWriter - January 9, 2012 at 1:29 pm
Can you believe I have never had a proper potato pancake/fritter? I think it’s because I love mashed potatoes so much – there are never leftovers 😉 But these look SO good – I might just have to make up a special batch!
Rosa - January 9, 2012 at 2:00 pm
Something very similar to what I have eaten a lot as a child (an English speciality). Those looks scrummy!
Cheers,
Rosa
Happy Cook / Finla - January 9, 2012 at 3:01 pm
Happy new year, I was surprised to read leeks intimideate you. Potato cakes look so so good.
Peter G | Souvlaki For The Soul - January 9, 2012 at 7:57 pm
I love leeks too! (and a bit of dirt never hurt anyone!). These fritters look marvelous Jenn…I’d definitely love these for breakfast with some smoked salmon on top.
The Hungry Housewife - January 10, 2012 at 9:34 am
I adore leeks! Love that you incorporated them into fritters!
kat - January 10, 2012 at 11:38 am
Oh, I love me some leeks! The are a dream team with potatoes.
Ivy - January 10, 2012 at 2:16 pm
I love the sweetness of leeks and it’s a great way to use them in potato fritters.
Arlene (Mom) - January 10, 2012 at 3:42 pm
Great idea. I was just telling someone about leeks. Haven’t had them in a while. Yum.
cat @ NeoHomesteading.com - January 11, 2012 at 3:53 pm
These look great! We eat potato pancakes only now and then but as a kid we had them all the time with some diced ham in them. Leek and potatoes are such a great combo, I bet these are perfect!
Nikki - January 12, 2012 at 12:30 pm
What is that topping your first fritter at the top? Butter? Cream cheese? I’m a sucker for creamy additions.
angela@spinachtiger - January 17, 2012 at 8:21 am
It’s funny. I woke up thinking about leeks today. The first two blogs I visited, leeks are an important ingredient. Maybe I go buy leeks today. Jen, you’ve reminded me how great leeks and potatoes pair together.
Jamie - January 21, 2012 at 5:45 am
My mother-in-law would always make “boulettes” – fritters – with leftover mashed potatoes and they were everyone’s favorite. But your addition of leeks and garbanzo bean flour and herbs notches it up to flavorful! Perfect!