Leek, Potato & Herb Pancakes

I turn most anything into a fritter, patty, lattke-like thing. It really never fails to:

• Taste good
• Use up whatever random bits of vegetables, herbs, cooked grains, etc. I have
• Turn vegetable skeptics into vegetable eaters, if not lovers
• Serve as a one dish meal if time is short

And I never deep fry them, mostly because I’m frugal and don’t want to use that much oil and because it makes a mess and because I think they taste just as good just pan-fried in a bit of oil.

I made these last night with my son and we all loved them, as we do most things in this format! So I decided to create a new section on my Seasonal Recipe Collection devoted to this adaptable, delicious format/technique! There are now 12 recipes for savory pancakes, patties, fritters and lattkes all grouped together on the What’s for Dinner? page. How about Japanese Cabbage Pancakes or Winter Squash & Rice Fritters w/ Cilantro Yogurt Sauce or Savory Chard Pancakes or Carrot & Rutabaga Lattkes?

If you’re already a subscriber, great, if not, now may be the time! Go make fritters for Passover or any day of the year!

Leek, Potato and Herb Fritters
–loosely inspired by Joan Nathan’s Jewish Holiday Cookbook

Serves 3-4 (about 18 3-4-inch patties)

2 lbs leeks (about 5 medium), trimmed and well washed and thinly sliced
3 medium yukon gold potatoes (or other firm fleshed potato), scrubbed and quartered
2 stalks green garlic or 2 cloves garlic, minced
2 scallions or a 1/4 of an onion, minced
1/3 cup chopped cilantro or parsley or other tender herbs
3 eggs
1/4 cup flour, fine bread crumbs or matzo meal
1/2 cup grated sharp cheddar or Parmesan
Salt and freshly ground pepper
Oil for pan-frying
*Optional topping of Greek yogurt mixed with some grated, fresh horseradish and salt.

Wash the leeks well. I make deep cuts down the side, lengthwise, almost to the root, to be able to rinse between the layers. I use most of the green part and just trim off the toughest parts. Thinly slice the leeks. Bring a medium pot of water to a boil. Add 2 teaspoons salt and par boil the leeks for 5 minutes. Drain well.

Boil the potatoes until tender. Mash the potatoes in a large bowl. Whisk the eggs in a small bowl and whisk in the flour or bread crumbs and add mixture to the potatoes and leeks along with the herbs, scallions or onion, garlic, cheese and salt and pepper. Mix well.

Heat about 2 tablespoons of oil in a large, heavy skillet. Fry fritters on both sides until golden brown. Top with horseradish yogurt if you’d like.