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Leek Potato Pancakes

Total Time

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

Makes

6 servings

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. —Suzanne Kesel, Cohocton, New York
Leek Potato Pancakes Recipe photo by Taste of Home

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 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 cast-iron or other heavy 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.

Nutrition Facts

2 pancakes: 340 calories, 18g fat (4g saturated fat), 131mg cholesterol, 623mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 10g protein.

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