Leek Fritters (Prassokeftedes)

"A wonderful meze or side dish or even vegetarian main dish. Delicious with Recipe #59951. From "The Glorious Food of Greece.""
photo by danlynclark photo by danlynclark
photo by danlynclark
photo by MarraMamba photo by MarraMamba
photo by Whats Cooking photo by Whats Cooking
Ready In:
20 fritters


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


  • 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.
  • Drain and place in a large bowl.
  • Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
  • Remove and allow to cool slightly.
  • Preheat oven to 200°F.
  • Mash the potatoes until smooth and creamy; add the leeks and combine.
  • Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
  • Heat oil in a large heavy skillet over medium high heat.
  • Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
  • Fry in batches, about three minutes a side, until keftes are golden.
  • Remove to paper towels on racks to drain and then keep warm in the oven.
  • Serve warm.

Questions & Replies

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  1. These were good, but a little bland. I dusted mine with paprika after cooking and that helped. After reading the other reviews, I added 1/4 cup of flour along with the breadcrumbs and did not have a problem with them falling apart. I added a little oil to the pan with each batch, so they were never sitting in oil and never got greasy. Overall, I like the addition of leeks to the potato pancakes, I will just add more spices next time to give them a little punch.
  2. 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.
  3. Mmmm Good, Kate. Made these last night to go with tomorrow’s dinner of Recipe #158029. 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.
  4. greasy and heavy. taste is ok warm, not so good cool.
  5. These were very good. I shaped 1/4 cup of the mixture into rounded patties and placed in the skillet. Next time I'm going to add some turkey sausage to the fritters. Thanks!


  1. Terrific terrific fritters. Used cooking spray instead of oil to make them and halved the recipe. great lunch. Really loved them


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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