Leek and Potato Fritters

Gluten Free


Prep Time

20 min

Cook Time

35 min

This preposterously palatable recipe substituting our Super Seed Basil & Garlic Crackers for breadcrumbs will make you happy to fritter away!


12 oz Yukon Gold potatoes
1 tbsp kosher salt
1 large leek, sliced into ½-inch rounds
¼ cup almond flour
½ cup finely crumbled Super Seed Basil & Garlic Crackers
2 tbsp vegetable oil for frying
Kite Hill® vegan tzatziki


Preheat oven to 275° so that it’s ready to keep the fritters warm after cooking. Boil a medium pot of water. Once boiling, add the potatoes. Boil potatoes until fork tender, about 20-25 minutes. When the potatoes are ready, remove them from the water with a slotted spoon. Add the sliced leek to the boiling water and cook for 5-7 minutes. Using a knife or food processor, chop the potatoes and leek slices into a coarse mash and place in a bowl. Add the salt, almond flour and crumbled crackers. Mix thoroughly. Heat the oil in a nonstick skillet at medium heat. Form the fritters with your hands. They should be about 2-3 inches wide and ½-inch thick. Fry the fritters until golden brown on each side. Keep the fritters warm in the preheated oven until it’s time to serve them. Use Kite Hill® vegan tzatziki as an optional topping. Makes enough for 4 people.

Made With

Super Seed Basil & Garlic Crackers

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Recipe By: 

Paul Delmont on behalf of Mary’s Gone Crackers

Tags: Entrees · Gluten Free · Vegan ·
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