Prep: 10 minutes + 10 minutes sitting Cook: ~ 5 minutes each

I saw a post by I Wash You Dry for a zucchini and corn fritter and I got inspired by that. I had potatoes and leeks and more and wanted to try something similar. That’s how we got this potato and leek fritter! This makes about 4 or 5 fritters.

Ingredients

• 1 russet potato

• 1 egg

• 1/2 cup flour

• 2 tbls corn starch

• 1/4 cup corn meal

• Pinch of salt

• 1 leek

• 2 tsp paprika

• Pinch of Black pepper

• 1/2 cup milk

• 1/2 cup shredded cheddar

Prep

1. Shred the potato with a cheese grater

2. Add the flour, corn starch, corn meal, salt, pepper, paprika to a medium or large bowl and mix around

3. Chop the leek

4. Add the leek, potato, egg, cheese, and milk to the bowl and mix thoroughly

5. Allow to sit for about 10 minutes

6. Take a skillet and heat to a medium heat

7. Spray with non stick butter or add about 1 tbls butter and melt to the bottom

8. Scoop a small serving of the mixture (I used an ice cream scoop) into the pan and press to flatten lightly

9. Cook a few minutes each side until browning

10. Repeat with the rest

Afterthoughts

This was delicious. I love potatoes and the mixture with the leeks and cheese was delicious. The crispy coating and soft insides were perfect and would make a great side dish or appetizer. This is fast, easy and customizable! You can make it like a loaded potato with bacon and top with sour cream. Dipping in ranch would have been amazing as well.