Crispy Potato and Leek Latkes
Crispy Potato and Leek Latkes deliver a golden, lacy exterior with tender shreds inside, accented by nutty flaxseed and a salty Parmesan crust. The leeks add a gentle sweetness that balances the potatoes, making these fritters rich and satisfying. Serve hot for brunch, as a dinner side, or as a festive appetizer with your favorite dips.
- Prep20 mins
- Cook20 mins
- Serves5
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 2
Combine the potatoes and the leek in a food processor and process until mashed. Add the eggs, flaxseed meal, and salt, then pulse until mixed in.
- 3
Spoon the potato mixture onto the lined baking sheet. Gently flatten into 3-inch circles. Sprinkle Parmesan cheese on top.
- 4
Bake in the preheated oven until the Parmesan cheese is melted and golden brown, about 20 minutes.
- Calories 196.61 kcal Moderate
- Protein 12.16 g Good Source
- Carbs 18.74 g Moderate
- Total Fat 8.63 g Moderate
- Saturated Fat 3.16 g Moderate
- Trans Fat 0.01 g High
- Cholesterol 149.16 mg High
- Sodium 210.74 mg Moderate
- Fiber 3.02 g Moderate
- Sugar 0.76 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 154.04 mg Moderate
- Iron 1.95 mg Moderate
- Potassium 496.72 mg Moderate
- Vitamin A 34.61 mcg_rae Low Source
- Vitamin C 14.92 mg Moderate
- Vitamin D 1.08 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Onions 🧅