Crispy Potato and Leek Fritters with Lemon Tarragon Yogurt
Get ready to fry up some fun! These crispy potato and leek fritters are golden bites of perfection—simple, savory, and satisfying. Pair them with a tangy lemon tarragon yogurt for a dipping sauce so good, you might just eat it by the spoonful. Let’s get cooking!
4.7 out of 5 (3 ratings)
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Vegetarian
Ingredients
- •2 medium russet potatoes, peeled and grated
- •2 medium leeks, white and light green parts, finely chopped
- •2 large eggs
- •1/4 cup all-purpose flour
- •1/2 teaspoon baking powder
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon smoked paprika
- •1/4 cup chopped fresh parsley
- •1/4 cup vegetable oil for frying
- •1 cup plain Greek yogurt
- •1 teaspoon lemon zest
- •1 tablespoon lemon juice
- •1 tablespoon chopped fresh tarragon
- •Salt to taste for yogurt sauce
- •Black pepper to taste for yogurt sauce
Instructions
- 1
Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Transfer the potatoes to a large mixing bowl.
- 2
Trim the leeks, using only the white and light green parts, and finely chop them. Add the chopped leeks to the bowl with the grated potatoes.
- 3
In a small bowl, whisk together the eggs, all-purpose flour, baking powder, salt, black pepper, smoked paprika, and chopped fresh parsley. Pour this mixture into the bowl with the potatoes and leeks, and stir until everything is evenly combined.
- 4
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the potato mixture for each fritter and flatten it slightly into a patty shape. Place the patties into the skillet, being careful not to overcrowd the pan.
- 5
Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Remove the cooked fritters and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil to the skillet if needed.
- 6
In a separate bowl, prepare the lemon tarragon yogurt sauce. Combine the plain Greek yogurt, lemon zest, lemon juice, chopped fresh tarragon, and a pinch of salt and pepper. Stir well until smooth and adjust seasoning to taste.
- 7
Serve the fritters warm with the lemon tarragon yogurt sauce on the side for dipping. Enjoy as a snack, appetizer, or light meal!
Nutrition Information
Calories
310 calories
Protein
10g
Carbs
32g
Fat
16g
Frequently Asked Questions
Q: Can I use a different type of potato for this recipe?
A: Yes, you can substitute russet potatoes with Yukon Gold or red potatoes. However, russet potatoes are preferred because their higher starch content helps create a crispier texture for the fritters.
Q: How do I prevent the fritters from falling apart during cooking?
A: The key is to squeeze out as much moisture as possible from the grated potatoes before mixing. Excess moisture can cause the fritters to be too wet and fall apart. Additionally, ensure the batter is well-combined and the skillet is hot enough before adding the fritters.
Q: Can I bake the fritters instead of frying them?
A: Yes, you can bake the fritters for a healthier option. Preheat your oven to 400°F (200°C), place the fritters on a parchment-lined baking sheet, and brush them lightly with oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Q: What can I use as a substitute for tarragon in the yogurt sauce?
A: If you don’t have fresh tarragon, you can substitute it with fresh dill, parsley, or chives. Each will bring a different flavor profile, but they all pair well with the lemon and yogurt.
Q: How long can I store leftover fritters, and how should I reheat them?
A: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for 10-12 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Q: Can I make the fritter batter ahead of time?
A: It’s best to prepare the batter just before cooking to prevent the potatoes from oxidizing and turning brown. If you must prepare it ahead, squeeze out the moisture from the potatoes and store them separately in an airtight container in the refrigerator for up to 4 hours. Mix the batter right before frying.
Q: What are some serving suggestions for these fritters?
A: These fritters are versatile and can be served as a snack, appetizer, or light meal. Pair them with a simple green salad, roasted vegetables, or a fried egg on top for a more substantial dish. You can also serve them with additional dipping sauces like garlic aioli or sweet chili sauce for variety.
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