Potato-Leek Fritters with Roasted Garlic Aioli

By: Hannah Lee Leidy
By Andrew Thomas Lee

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Makes 4 servings


  • 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)

  • For the 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
  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, leeks, salt, coriander, and flour in medium bowl. Roll into small balls and refrigerate until cold, at least 1 hour.
  3. Beat 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 egg, 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.

From Savannah Sasser Reimagines the Traditional St. Patrick’s Day Feast.

  • From Savannah Sasser, Sasser Culinary Insights, Atlanta

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