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Potato-Leek Pancakes
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| With freshly grated potatoes, it's best not to make this ahead of time as they'll brown. You can deep-fry the pancakes, but we've used an electric griddle for a less fattening version. Prep: 5 minutes, Cook: 8 minutes per batch. Yield: Makes 6 to 8 pancakes Ingredients | |
| 5 medium | potatoes, peeled, grated, and squeezed of all excess liquid or 1 (18-ounce) bag refrigerated preshredded potatoes |
| 1/2 cup | leeks, sliced |
| 2 | eggs, lightly beaten |
| 1/4 teaspoon | freshly ground pepper |
| 2 tablespoons | chopped fresh tarragon |
Preparation
1. Combine all ingredients in a large bowl, and mix until potatoes are well coated. Shape mixture into 6 to 8 patties.
2. Place patties on a heated griddle or nonstick skillet. Cook over medium-low heat 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with crème fraîche or sour cream.
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