Leek-and-Potato Fritters

1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
1 teaspoon salt
2 pounds leeks, thinly sliced
4 large eggs, lightly beaten
1/2 cup matzo meal or fine, dry breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup canola oil
Sour cream (optional)

Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.

Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.

Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.

Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.

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