Keftes De Prasa, The Sephardic-Style Leek Fritters Recipe
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only (about 12 ounces), halved lengthwise, sliced thinly and washed in 3 changes of water
- 3/4 teaspoon salt
- 4 large eggs, beaten
- 1/2 cup fresh breadcrumbs (for Passover, use matzo meal)
- 3/4 teaspoon allspice (optional)
- 3/4 teaspoon cinnamon (optional)
- 1/4 teaspoon chili flakes (or Aleppo pepper if you have it) (optional)
- vegetable oil for shallow frying
- Heat the olive oil in a medium skillet over a medium-high flame. (You can use the same skillet to finish the fritters.) Add the leeks and salt and saute for about 5 minutes, until quite wilted.
- In a bowl, combine the sauteed leeks, salt, eggs, breadcrumbs and the Syrian spices if you are using them. Mix thoroughly. You should have a rather wet batter, not something that you could form into a ball, but with some body. If it is too thin, add a bit more breadcrumbs; or if it is too dry, add another beaten egg. If you are in doubt, fry a test fritter in step 3, then adjust.
olive oil, leeks, salt, eggs, fresh breadcrumbs, allspice, cinnamon, chili flakes, vegetable oil
Taken from www.seriouseats.com/recipes/2009/09/keftes-de-prasa-sephardic-style-leek-fritters-rosh-hashanah-jewish-recipe.html (may not work)