Recipe

Leek And Potato Fritters With Lemon-cumin Yogurt Recipe

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Ingredients

1/8 tsp salt
4 c thinly sliced leek (about 1 1/2 lbs)
Fritters:
1/2 tsp grated lemon rind
2 large eggs
2 large egg whites
3/4 tsp freshly ground black pepper, divided
1/2 tsp minced garlic
8 tsps canola oil, divided
Yogurt:
1/8 tsp freshly ground black pepper
1 1/2 c plain nonfat yogurt
1 tsp salt, divided
Cooking spray
1/4 tsp ground cumin
1 (20-oz) package put in the fridged shredded hash brown potatoes (such as Simply Potatoes)
6 tbsps water, divided

Directions

Step #1 To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Step #2 Cover up with extra paper towels; let this stand 5 mins.
Step #3 Scrape into a bowl using a rubber spatula.
Step #4 Combine yogurt & next 5 ingredients (through 1/8 tsp pepper) in a small bowl.
Step #5 Cover up & chill in the fridge.
Step #6 To prepare fritters, heat a large nonstick skillet over medium-high heat.
Step #7 Coat pan with cooking spray.
Step #8 Add leek, 1/4 tsp salt, 2 tbsps water, & 1/4 tsp pepper.
Step #9 Sauté 10 mins or until golden, adding remaining 1/4 c water as necessary to prevent leeks from sticking to pan.
Step #10 Place leeks & potatoes In a large-ish bowl.
Step #11 Combine 1/2 tsp salt, eggs, 1/4 tsp pepper, & egg whites; stir well with a whisk.
Step #12 Add egg mixture to potato mixture.
Step #13 Heat 4 tsps oil In a large-ish nonstick skillet coated with cooking spray over medium-high heat.
Step #14 Spoon about 3 tbsps potato mixture for each of 8 fritters into pan.
Step #15 Cook 3 mins on each side or until browned.
Step #16 Remove from pan.
Step #17 Repeat procedure with the remaining 4 tsps oil & potato mixture.
Step #18 Sprinkle top fritters with remaining 1/4 tsp salt & remaining 1/4 tsp pepper.
Step #19 Serve with yogurt sauce.
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