LEEK FRITTERS (PRASSOKEFTEDES)

Leek Fritters (Prassokeftedes) image

Provided by Chef Kate

Categories Potato

Time 35m

Yield 20 fritters

Number Of Ingredients 8

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2 large potatoes, peeled and cubed
2 lbs leeks, white and light green parts, halved, washed and thinly sliced
2 large eggs, lightly beaten
1/2 cup breadcrumbs (from stale bread)
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)

Steps:

Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
Drain and place in a large bowl.
Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
Remove and allow to cool slightly.
Preheat oven to 200°F.
Mash the potatoes until smooth and creamy; add the leeks and combine.
Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
Heat oil in a large heavy skillet over medium high heat.
Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
Fry in batches, about three minutes a side, until keftes are golden.
Remove to paper towels on racks to drain and then keep warm in the oven.
Serve warm.