Leek Potato Pancakes Recipe

Leek Potato Pancakes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

[X]

Rate Leek Potato Pancakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Leek Potato Pancakes Recipe

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

Yield: 6 Servings

30 5 35

Ingredients

1/2 pound russet potatoes, peeled and quartered
2 pounds medium leeks (white portion only), thinly sliced
4 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 potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.
Transfer potatoes to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Stir in leeks. Cover and refrigerate for 1 hour.
Heat 1 tablespoon oil in a large nonstick 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. Yield: 12 pancakes.

Nutritional Facts 2 pancakes with 1 tablespoon sour cream equals 338 calories, 17 g fat (5 g saturated fat), 155 mg cholesterol, 611 mg sodium, 36 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Leek Potato Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p162

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.