• 1 large (about 1/2 pound) russet potato, peeled, cut into quarters
• 1 clove garlic, peeled, cut into quarters
• 1 teaspoon kosher salt, or to taste
• 2 pounds leeks, thinly sliced, rinsed thoroughly, and drained
• 4 large eggs, lightly beaten
• 1/2 cup fine dry unseasoned bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon kosher salt, or to taste
• 3/4 teaspoon freshly ground pepper
• 1/2 cup canola oil
• Sour cream as garnish (optional)

Place potato chunks and garlic in a saucepan with 1 teaspoon kosher salt and water to cover. Top with a lid and simmer for 15 to 20 minutes, or until tender. Add leeks and cook an additional 3 minutes.

Remove vegetables from heat, drain, and coarsely mash. Let rest for 5 minutes to cool slightly. Stir in eggs, bread crumbs, Parmesan cheese, 1 teaspoon kosher salt, and pepper. Let cool to room temperature, then chill for 1 hour.

Shape chilled mixture into 18 patties.

Heat oil in a large skillet. Cook fritters in batches for 2 to 3 minutes on each side until golden brown.

Serve hot with optional sour cream.

Yield: 18 patties or about 6 servings