Crispy Potato Pancake with Leek | 10 minutes recipe | Easy and Quick Breakfast and Snack Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess while reducing calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is cost-effective.

eggs

💰Cheaper: flaxseed meal

Flaxseed meal can serve as a vegan binder.

Peel the potatoes.

Cut the potatoes into thin slices, ensuring they are thin enough to be crispy but thick enough to taste the potato.

Cut the leeks into small pieces.

In a bowl, add 1 cup of flour, a little more than half a cup of water, 1 teaspoon of salt, and 1 egg, then mix until the batter is smooth.

Add the chopped leeks to the batter.

Add the sliced potatoes to the batter and make sure they are coated.

Add enough vegetable oil to a skillet and heat it until hot.

Turn the flame to medium heat and add in the potato pancake mixture to fry.

Fry for about 8 minutes, flipping in between to ensure even cooking.

Place the pancakes on paper napkins to soak up excess oil and let them cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens