Leek-and-Potato Fritters

Ingredients

• 0.5 cup canola oil 
• 0.5 cup breadcrumbs dry fine
• 4 large eggs lightly beaten
• 2 pounds leeks thinly sliced
• 0.3 cup parmesan cheese grated
• 0.8 teaspoon pepper freshly ground
• 1 large baking potatoes peeled cut into 2-inch pieces ( 1/2 pound)
• 1 teaspoon salt 

Equipment

• frying pan
• dutch oven

Directions

1. Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
2. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.
3. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
4. Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown.
5. Serve immediately with sour cream, if desired.