Potato peel fritters

Sauté the thinly sliced leeks in a non-stick pan with two or three tablespoons of extra virgin olive oil until golden, then add the washed and dried potato peels; cook until tender.

Whisk the eggs in a bowl, add the flour, salt, and pepper, and mix with a whisk to obtain a batter that is not too liquid. Once the peels have cooled slightly, fold them into the batter.

Drop spoonfuls of the mixture into hot oil, removing the fritters once they are evenly golden brown.