julie-r-wa
Well-known member
*** Keftes de Prasa (Leek Fritters) ***
Based on recipe from "Sephardic Flavors" by Joyce Goldstein. Suggested by Goldstein as a Hanukkah dish. This mixture of leeks, bread, and eggs can also be baked as a gratin.
3 lbs leeks
4 matzohs or slices of rustic bread with crusts removed
3 eggs, lightly beaten
1 1/2 tsp salt, plus additional to taste
1/2 tsp freshly ground black pepper
1/2 cup chopped walnuts (optional)
matzoh meal, as needed
vegetable oil for frying
lemon wedges
Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with white and light green parts only.
Remove loose layers from the leeks, cut them in half lengthwise, and then across into 1/2-inch pieces.
Fill your sink with cold water, add the leek pieces, and stir them around loosely in the water to make sure any/all dirt is removed. Drain well in a colander. (You should end up with about 6 cups of chopped leeks.)
Place the leeks in a saucepan, add water to cover and a little salt. Bring to a boil over high heat then reduce temperature to low and simmer until the leeks are very tender, about 20 minutes.
Drain cooked leeks well in a colander, squeezing out any excess liquid. (You will now have about 2 cups of cooked leeks.)
Soak the matzohs or crustless bread slices in water. Squeeze dry.
In a large bowl, combine the eggs, salt, pepper, and nuts (if using), and stir well. Add the cooked leeks and soaked matzoh and combine well. If the mixture is too moist, add additional matzoh meal a bit at a time until it holds together.
Add the vegetable oil to a large, deep sauté pan or pot to about 1 inch deep and heat to high.
Place more matzoh meal on a plate. Form leek mixture into patties about 2 inches in diameter and about 1/2 inch thick. (You can also form all the patties at once, if you like, before frying.) Dip both sides of the patties in the matzoh meal.
Fry the patties in the hot oil in batches, turning once, until golden on both sides. Transfer the fritters with a slotted spoon to a paper towel lined plate to drain extra oil, then to serving platter and serve immediately with the lemon wedges.
Note: the fritters can be fried up ahead of time and kept warm in a 250 degree F oven for about 30 minutes before serving, if you like. They can also be served with a tomato-based sauce.
Based on recipe from "Sephardic Flavors" by Joyce Goldstein. Suggested by Goldstein as a Hanukkah dish. This mixture of leeks, bread, and eggs can also be baked as a gratin.
3 lbs leeks
4 matzohs or slices of rustic bread with crusts removed
3 eggs, lightly beaten
1 1/2 tsp salt, plus additional to taste
1/2 tsp freshly ground black pepper
1/2 cup chopped walnuts (optional)
matzoh meal, as needed
vegetable oil for frying
lemon wedges
Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with white and light green parts only.
Remove loose layers from the leeks, cut them in half lengthwise, and then across into 1/2-inch pieces.
Fill your sink with cold water, add the leek pieces, and stir them around loosely in the water to make sure any/all dirt is removed. Drain well in a colander. (You should end up with about 6 cups of chopped leeks.)
Place the leeks in a saucepan, add water to cover and a little salt. Bring to a boil over high heat then reduce temperature to low and simmer until the leeks are very tender, about 20 minutes.
Drain cooked leeks well in a colander, squeezing out any excess liquid. (You will now have about 2 cups of cooked leeks.)
Soak the matzohs or crustless bread slices in water. Squeeze dry.
In a large bowl, combine the eggs, salt, pepper, and nuts (if using), and stir well. Add the cooked leeks and soaked matzoh and combine well. If the mixture is too moist, add additional matzoh meal a bit at a time until it holds together.
Add the vegetable oil to a large, deep sauté pan or pot to about 1 inch deep and heat to high.
Place more matzoh meal on a plate. Form leek mixture into patties about 2 inches in diameter and about 1/2 inch thick. (You can also form all the patties at once, if you like, before frying.) Dip both sides of the patties in the matzoh meal.
Fry the patties in the hot oil in batches, turning once, until golden on both sides. Transfer the fritters with a slotted spoon to a paper towel lined plate to drain extra oil, then to serving platter and serve immediately with the lemon wedges.
Note: the fritters can be fried up ahead of time and kept warm in a 250 degree F oven for about 30 minutes before serving, if you like. They can also be served with a tomato-based sauce.