Best 3 Potato Leek Pancakes Recipes

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Indulge in the delectable symphony of flavors presented by potato leek pancakes, a culinary masterpiece that harmonizes the earthy essence of potatoes with the delicate sweetness of leeks. These crispy-edged, golden-brown pancakes are a delightful treat for breakfast, lunch, or dinner. Served with a dollop of sour cream and a sprinkle of chives, they promise an explosion of taste and textures in every bite. This versatile dish can be enjoyed on its own or paired with your favorite accompaniments. The article offers a collection of potato leek pancake recipes, each with unique variations and flavors to tantalize your taste buds. From classic potato leek pancakes to gluten-free and vegan alternatives, this culinary journey has something to satisfy every palate. Embark on a delectable adventure and discover the perfect potato leek pancake recipe to elevate your next meal.

Let's cook with our recipes!

LEEK POTATO PANCAKES



Leek Potato Pancakes image

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 pound russet potatoes, peeled and quartered (about 1 large)
2 pounds medium leeks (white portion only), thinly sliced
4 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil, divided
6 tablespoons sour cream

Steps:

  • Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

Nutrition Facts : Calories 340 calories, Fat 18g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

SWEET POTATO-LEEK PANCAKES



Sweet Potato-Leek Pancakes image

Provided by David Barber

Categories     Potato     Vegetable     Side     Vegetarian     Leek     Sweet Potato/Yam     Fall     Pan-Fry     Nutmeg     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 11

1 large russet potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned sweet potato (yam; from 1 large)
1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cups)
1/4 cup all purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
5 tablespoons (about) vegetable oil
Applesauce
Sour cream

Steps:

  • Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.

POTATO LEEK PANCAKES



Potato Leek Pancakes image

Provided by Food Network

Yield 8 (3-inch) pancakes or 4 (6-in

Number Of Ingredients 9

2 cups peeled, grated potatoes
1 1/2 cups finely chopped leeks, white part only
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil
Salad greens, for decorating the serving platter
Smoked Salmon, creme fraiche, and caviar, or chunky applesauce, for garnish

Steps:

  • Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;

Tips:

  • To make the pancakes extra crispy, use a non-stick skillet and cook them over medium heat until golden brown.
  • If you don't have a food processor, you can grate the potatoes and leeks by hand.
  • For a vegetarian version of the pancakes, omit the bacon.
  • To make the pancakes ahead of time, cook them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
  • Serve the pancakes with your favorite toppings, such as sour cream, Greek yogurt, salsa, or guacamole.

Conclusion:

These potato leek pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be tailored to your own dietary preferences. So next time you're looking for a new and exciting way to use up your leftover potatoes and leeks, give these pancakes a try!

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