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    You are in: Home / Greek / Leek Fritters (Prassokeftedes) Recipe
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    Leek Fritters (Prassokeftedes)

    Leek Fritters (Prassokeftedes). Photo by danlynclark

    1/3 Photos of Leek Fritters (Prassokeftedes)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Chef Kate's Note:

    A wonderful meze or side dish or even vegetarian main dish. Delicious with Skordalia (A Garlic Sauce/Condiment). From "The Glorious Food of Greece."

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    Units: US | Metric

    • 2 large potatoes, peeled and cubed
    • 2 lbs leeks, white and light green parts, halved, washed and thinly sliced
    • 2 large eggs, lightly beaten
    • 1/2 cup breadcrumbs (from stale bread)
    • 1 teaspoon salt
    • fresh ground black pepper
    • 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
    • 1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)


    1. 1
      Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
    2. 2
      Drain and place in a large bowl.
    3. 3
      Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
    4. 4
      Remove and allow to cool slightly.
    5. 5
      Preheat oven to 200°F.
    6. 6
      Mash the potatoes until smooth and creamy; add the leeks and combine.
    7. 7
      Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
    8. 8
      Heat oil in a large heavy skillet over medium high heat.
    9. 9
      Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
    10. 10
      Fry in batches, about three minutes a side, until keftes are golden.
    11. 11
      Remove to paper towels on racks to drain and then keep warm in the oven.
    12. 12
      Serve warm.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on February 21, 2012


      Very nice, very easy. Used a leftover baked potato, and microwaved the leek, rather than steaming. Used a non-stick pan, and minimal oil. Deep fried would have been even better - but not on our diets.

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    • on June 15, 2008


      Mmmm Good, Kate. Made these last night to go with tomorrow’s dinner of Baked Fish. Couldn’t resist just a taste. Lovely. We do love our leeks, and potato pancakes are a staple in our household, so we will have the best of both worlds. Thnx for posting. Made for ZWT4.

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    • on May 30, 2008


      greasy and heavy. taste is ok warm, not so good cool.

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    Read All Reviews (15)


    Nutritional Facts for Leek Fritters (Prassokeftedes)

    Serving Size: 1 (1880 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.9
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 0.7 g
    Cholesterol 18.6 mg
    Sodium 154.5 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 1.7 g
    Sugars 2.2 g
    Protein 2.4 g

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