Tuesday, May 03, 2005

Leek and Potato Fritters with Lemon-Cumin Yogurt

Leek and Potato Fritters with Lemon-Cumin Yogurt (Adapted from CL)

For the sauce

1 1/2 cups plain yogurt
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the fritters

4 cups thinly sliced leek
6 tablespoons water, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
20 ounce package shredded hash brown potatoes (I used the refrigerated kind)
2 large eggs
2 large egg whites
3 tablespoons canola oil, divided

To make the sauce

To thicken the yogurt, place yogurt onto several layers of paper towels - spread to 1/2" thickness. Cover with additional paper towels and let stand 5 minutes in a colander in case any liquid drips out. Use a spoon to gently scrape yogurt into a small bowl. Add garlic, lemon, cumin, salt and pepper - whisk until combined. Cover and place in the refrigerator.

To make the fritters

Heat a large nonstick skillet over medium-high heat and coat with nonstick spray. Add chopped leek, 2 tablespoons water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté until they begin to turn golden, about 10 minutes - add enough of the remaining 1/4 cup water as necessary to prevent sticking. Place leeks and potatoes in a large bowl.

In a small bowl, whisk together eggs, egg whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add egg mixture to potato mixture and gently toss to combine.

In a large skillet, heat 1 1/2 tablespoons oil over medium-high. Scoop about 3 tablespoons worth of the potato mixture for each of 8 fritters into pan. Cook until each side turns golden brown, about 3 minutes on each side. Remove from the skillet and keep warm. Repeat procedure with the remaining 1 1/2 tablespoons oil and potato mixture. Season fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper right before serving. Serve with yogurt sauce.

Makes 4 servings.

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