LEEK POTATO PANCAKES RECIPE


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

  1. 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 until tender, adding leeks during the last 3 minutes. Drain.
  2. Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. 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.

Recipe source: tasteofhome

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