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Potato-Leek Fritters with Roasted Garlic Aioli

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Ingredients

Potato-Leek Fritters

2 tablespoons butter

½ cup leeks, thinly sliced

2 large egg yolks

2 cups cold mashed potatoes

2 teaspoons salt

¼ teaspoon ground coriander

1 tablespoon rice flour

4 large eggs

2 cups panko breadcrumbs

2 cups blended oil (for frying)

Roasted Garlic Aioli

1 large head of garlic

2 tablespoons olive oil

2 egg yolks

1 teaspoon rice wine vinegar

¼ cup water

¼ teaspoon salt

1 pinch ground cayenne pepper

1½ cups extra virgin olive oil

Directions

“Potato-leek soup is an Irish staple. “But instead of doing soup, I wanted to do fritters,” Chef Haseler says. “It’s very pub-esque.”

Potato-Leek Fritters

  1. In sauté pan, melt butter. Add leeks and sauté 3 to 4 minutes, until tender. Remove from heat and cool.
  2. Mix yolks, mashed potatoes, cooled leeks, salt, coriander, and flour in medium bowl. Roll into small balls and refrigerate until cold, at least 1 hour.
  3. Beat 4 whole eggs in bowl and place panko in separate bowl.
  4. Pour blended oil into medium skillet and set over medium-high heat. Pan is ready when pinch of breadcrumbs bubbles immediately when added.
  5. Dip potato balls into beaten eggs, then roll in breadcrumbs. Working in batches, fry balls, turning often, until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and serve warm with aioli.

Roasted Garlic Aioli

  1. Preheat oven to 300 degrees.
  2. Cut thin slice off very top of garlic head to expose tops of cloves. Set head in shallow baking dish, drizzle with olive oil,
    and season.
  3. Cover with foil and bake for 1 to 1½ hours, until garlic is very soft. Set aside to cool, reserving oil from pan.
  4. When cool, squeeze pulp out of garlic into food processor bowl. Add yolks, vinegar, water, salt, and cayenne. Purée until smooth.
  5. With motor running, slowly add reserved oil from roasted garlic plus 1½ cups extra-virgin olive oil until combined.

Beer pairing

Criminal Sin, a citrusy IPA with a fruity nose made with six hops and six malts. The citrus tones cut through the aioli’s richness.

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