Leek Potato Pancakes Recipe
Leek Potato Pancakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min./batch

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

Nutritional Facts

2 each: 338 calories, 17g fat (5g saturated fat), 155mg cholesterol, 611mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 11g protein.

  • 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
  1. 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.
  2. Transfer potatoes to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Stir in leeks. Cover and refrigerate for 1 hour.
  3. 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.
Originally published as Leek Potato Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p162

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