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Leek and Potato Fritters made with Mary's Gone Crackers Super Seed Basil & Garlic crackers.

Leek and Potato Fritters

Recipe by Paul Delmont on behalf of Mary’s Gone Crackers | Prep Time: 20 minutes | Cook Time: 35 minutes
  •  Gluten Free
  •  Recipes
  •  Vegan

INGREDIENTS

  • 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

PREPARATION

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.

INGREDIENTS

  • 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

PREPARATION

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.

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