Potato & Leek Fritters

Olivia's convenient washed and trimmed Leeks make this fritter pop with flavor!
Yield: 12-14 Fritters


  • 1 Olivia’s Organics Leek (half of a 6 ounce package) - chopped
  • 2 tablespoons (plus additional for frying) extra virgin olive oil
  • 2 Idaho potatoes - peeled and shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh chives - diced
  • 1 large egg
  • 1/4 cup flour


  • Heat the olive oil in a large sauté pan. Sauté the leeks for a few minutes until they begin to brown. Set aside to slightly cool.
  • In a bowl, mix together the cooled leeks and all remaining ingredients. Combine batter well.
  • Heat olive oil in the same pan. Once the oil is hot, drop a large spoonful of batter (about 2 tablespoons) into the pan for each fritter. Slightly flatten (like a small pancake) and cook a couple of minutes on each side until golden and browned. Set on paper towels to drain excess oil. 

Categories: Appetizer, Leeks, Side