Leek Potato And Apple Latkes

15 Min.
20 Min.
8-10
Ingredients
1
cup diced leeks, white part only
1 cup diced leeks, white part only
2
tablespoons butter
2 tablespoons butter
1
(20 ounce) package prepared shredded potatoes
1 (20 ounce) package prepared shredded potatoes
1
tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
1
cup shredded Fuji apple
1 cup shredded Fuji apple
½
teaspoon black pepper
½ teaspoon black pepper
2
tablespoons freshly chopped parsley
2 tablespoons freshly chopped parsley
¼
cup bread crumbs
¼ cup bread crumbs
3
large eggs, beaten
3 large eggs, beaten
½
cup vegetable oil
½ cup vegetable oil
16
ounces sour cream
16 ounces sour cream
Directions
  1. Add the butter to a small sauté pan over medium high heat. Add the leeks and sauté for 2-3 minutes. Remove from the heat and set aside to cool.
  2. Add the potatoes, vegetable base, apple, black pepper, parsley, bread crumbs and eggs to a large mixing bowl and stir to combine.
  3. Add the oil to a large skillet and heat over medium high heat.
  4. Using a ¼ cup measuring cup portion the potatoes into pancakes. Add the pancakes, in batches, to the pan and cook for 3 minutes per side. Serve immediately with the sour cream.

Recently Viewed