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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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:
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.
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