Leek and Potato Fritters with Lemon-Cumin Yogurt

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.8 teaspoon pepper black divided freshly ground
• 8 teaspoons canola oil divided
• 2 large egg whites 
• 2 large eggs 
• 0.5 teaspoon garlic minced
• 0.3 teaspoon ground cumin 
• 20 ounce hash brown potatoes shredded refrigerated (such as Simply Potatoes)
• 1.5 pounds leek thinly sliced
• 0.5 teaspoon lemon rind grated
• 1.5 cups nonfat yogurt plain
• 0.1 teaspoon salt 
• 1 teaspoon salt divided
• 6 tablespoons water divided

Equipment

• bowl
• frying pan
• paper towels
• whisk
• spatula

Directions

1. To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
2. Scrape into a bowl using a rubber spatula.
3. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Cover and chill.
4. To prepare fritters, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Saut 10 minutes or until golden, adding remaining 1/4 cup water as necessary to prevent leeks from sticking to pan.
6. Place leeks and potatoes in a large bowl.
7. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, eggs, and egg whites; stir well with a whisk.
8. Add egg mixture to potato mixture.
9. Heat 4 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 3 tablespoons potato mixture for each of 8 fritters into pan. Cook 3 minutes on each side or until browned.
10. Remove from pan. Repeat procedure with the remaining 4 teaspoons oil and potato mixture.
11. Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
12. Serve with yogurt sauce.